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What's for dinner #255 The countdown to Turkey Day edition. [Through November 14, 2013]

steve h. Nov 9, 2013 03:33 PM

You wake up in the dark, you return home in the dark. Winter approaches.

Braises, soups and comfort foods are on the menu here on the Sou'west Shore of Long Island Sound.

What's in your plans?

  1. m
    monbakes_downunder Nov 16, 2013 11:27 PM

    I had a huge craving for some comfort food, so it was home made mac and cheese with a crispy breadcrumb and bacon topping. So delicious. I was so hungry I went back for seconds!

    1. Candy Nov 16, 2013 10:24 PM

      Get on line of to a book store. Long Nights and Log Fires is what you need. There is not 1 looser in the book. Try the Cauliflower and Gruyere first and just keep on going.

      1. scubadoo97 Nov 16, 2013 03:41 PM

        Picked up a couple of fish the other day. A Yellow Tail Snapper and a hogfish. Broke then down and made another fish soup. Saved a couple fillets for another dinner

        More recently made a beef stew with a nice chuck roast

         
        2 Replies
        1. re: scubadoo97
          steve h. Nov 16, 2013 03:58 PM

          Nice.

          1. re: scubadoo97
            LindaWhit Nov 16, 2013 04:24 PM

            scubadoo, we've moved to a new thread - look for mariacarmen's post just 2 above yours.

          2. prima Nov 14, 2013 03:30 PM

            Rosemary lamb chops and roasted eggplant/bell pepper /mushroom /herbes de Provence/gruyere/pasta

            1 Reply
            1. re: prima
              mariacarmen Nov 14, 2013 10:30 PM

              hey prima - repost this on the new thread, listed right above yours.

            2. mariacarmen Nov 14, 2013 10:32 AM

              started a new thread: http://chowhound.chow.com/topics/924283

              1. iowagirl Nov 14, 2013 07:54 AM

                The stir fry with spicy peanut sauce last night was meh. I've made it before and really liked it, so I'm sure it was the execution and not the recipe. Needed more spice and I think I overcooked my soba noodles so they were pretty mushy. The veggies were good though, and a little sriracha helped some.

                We are going to a basketball game at 6:00 tonight (so early!) so dinner will either be sub sandwiches on the way home after the game if we can wait or a hotdog or other lovely stadium food if not.

                1. b
                  Berheenia Nov 14, 2013 07:17 AM

                  TV weatherfolk predicting a warm-up this weekend of up to 60F! Sounds like Indian summer to me. Maybe a final cook-out Sunday afternoon? Tonight is leftovers.

                  1. icey Nov 14, 2013 06:19 AM

                    Last night, I tried tuscan kale for the first time! It was so yummy. I braised it the same way I did my brussel sprouts the evening before. Sauteed 2 strips of bacon, then removed when crispy. Sweated out an onion in the bacon grease and then added slightly wet chopped up kale. Added half a bottle of beer, and let it go for about 20 minutes. It was delicious, and my husband said it was a "buy again vegetable"!
                    To go with that, I sauteed up cremini mushrooms in olive oil and garlic, and when they had gone nice and brown, added a good glug of marsala. Served that on top of some thin beef cutlets.

                    10 Replies
                    1. re: icey
                      linguafood Nov 14, 2013 07:56 AM

                      That sounds like a nice treatment for kale. Is the Tuscan the more delicate kind?

                      1. re: linguafood
                        h
                        Harters Nov 14, 2013 08:51 AM

                        I think Tuscan kale may be what, in the UK, we call by the Italian name of cavolo nero (black cabbage).

                        If so, yes, it's more delicate in flavour than the normal curly kale. We never really do more than steam it so that its flavour isnt masked.

                        http://veryberryhandmade.co.uk/our-re...

                        1. re: Harters
                          weezieduzzit Nov 14, 2013 08:59 AM

                          That's it, Harters- my seed packets say LACINATO in large type and then Cavolo Nero in small type under it.

                          We love it since it doesn't get too bitter.

                          1. re: weezieduzzit
                            h
                            Harters Nov 14, 2013 09:57 AM

                            Hmmm. Lacinato? I think that may be Latin for sword, or some such. Which would be really appropriate because the leaves have a look to me of the short sword of the soldiers of ancient Rome.

                        2. re: linguafood
                          prima Nov 14, 2013 10:15 AM

                          Tuscan is the fancier kind...shops can charge more for it!

                          What I found out from growing curly kale and some other flatter leaved Portuguese kales this summer, is that curly kale gives caterpillars lots of hiding places. I'll be planting only flatter-leaved kale from now on.

                          1. re: prima
                            linguafood Nov 14, 2013 10:27 AM

                            Gotta have some protein with your kale, tho '-)

                          2. re: linguafood
                            icey Nov 14, 2013 01:25 PM

                            Yup, I believe it is more delicate...I tried a piece raw and it was almost sweet. I have made other types of kale that just came not very good and my husband hated it. It just seemed more tender in the store and so I decided to give it a try. And as mentioned by others below, the sign said "Tuscan Kale; Cavolo Nero"

                          3. re: icey
                            fldhkybnva Nov 14, 2013 08:10 AM

                            I tried kale a few weeks ago and it was OK, but not something I particularly enjoyed. Perhaps I'll try tuscan kale. Is it generally in the regular store?

                            1. re: fldhkybnva
                              biondanonima Nov 14, 2013 09:07 AM

                              I have a hard time finding Tuscan kale (aka dinosaur kale or cavolo nero) in my regular grocery stores - I usually have to go to a Whole Foods-type place for it. Trader Joe's has it sometimes, too.

                              1. re: biondanonima
                                fldhkybnva Nov 14, 2013 10:43 AM

                                Ah, it's the same as dinosaur kale, I see it at Whole Foods all the time, good to know.

                          4. h
                            Harters Nov 14, 2013 01:55 AM

                            Fish curry (of sorts) at Harters Hall.

                            Cod gets a coating of ground cumin, coriander and turmeric. Onion gets softened to the "bit toasty" stage and the fish goes on top for a couple of minutes cooking each side. Coconut milk and sliced chilli goes in and there's another 5 minutes or so simmering. Rice to accompany. And I see green beans lurking in the fridge - I'll think of something south asian-ish to do with them.

                            1. f
                              Frizzle Nov 13, 2013 08:04 PM

                              The bloke has a work function today that I'm hoping goes till the wee hours so I can indulge in something he won't touch.

                              In preparation for making beef and rice dolma this weekend I have beef bones roasting for stock. Among those are several marrow bones. I'll use a Fergus Henderson recipe and smear the cooked marrow onto bread and serve with a parsley and caper salad. Wine will of course accompany. Dessert will be strawberries from the garden and whatever else I fancy from the fruit bowl - then another glass of wine before a serious read of a trashy crime novel that's been gathering dust on the bookshelf.

                              3 Replies
                              1. re: Frizzle
                                h
                                Harters Nov 14, 2013 01:51 AM

                                If ever we end up eating at Henderson's restaurant, there's no doubt that I'm going to be ordering the bone marrow dish!

                                1. re: Harters
                                  f
                                  Frizzle Nov 14, 2013 02:26 AM

                                  It's very good, the salad is the perfect foil to the richness of the marrow.

                                  I only managed to make it through three bones before I threw the towel inane just finished the salad in the bowl. I just wasn't in the mood for too much richness.

                                  I would love a meal at his restaurant. I do hope I can eat there vicariously through you one day.

                                   
                                  1. re: Frizzle
                                    h
                                    Harters Nov 14, 2013 06:00 AM

                                    Maybe, Friz. Although St John has never really been close to the top of our London eating list. Apart from one or two dishes, there's nothing really that different on the menu than you might get in any number of decent places throughout the UK. I see why it has a wide appeal for foody tourists who may not be used to seeing game/offal on the menu at restaurants at home.

                              2. steve h. Nov 13, 2013 06:21 PM

                                Supper tonight was crab cakes, corn and a green salad. It seemed like a decent response to a very cold day.

                                We went freezer diving and came up with some homemade crab cakes from last month. Sides were corn, also pulled from the freezer, kicked up with a little jalapeño, and salad greens. Deb made the tartar sauce from scratch. Beer for me, wine for Deb.

                                Deb reminds me it's Top Chef night so that will be on the plasma this evening.

                                 
                                2 Replies
                                1. re: steve h.
                                  mariacarmen Nov 13, 2013 06:41 PM

                                  oh yeah... TC! i'm heading ou to David Sedaris shortly, so i'm sure i'll miss it.... wah.... i'll have to catch up later this week.

                                  crabcakes sound really good.

                                  1. re: mariacarmen
                                    steve h. Nov 13, 2013 06:46 PM

                                    Sedaris is cool. Have a great time.

                                2. Cherylptw Nov 13, 2013 05:52 PM

                                  Strip steaks seasoned with montreal steak seasoning & onion powder; sides are three cheese potato au gratin and a combination of leftover peas/corn

                                  1. weezieduzzit Nov 13, 2013 04:40 PM

                                    The weather here is so crazy this fall, 90 degrees today, 86 as I type this. If you saw my plate you'd swear it was July- fresh mozzarella, fresh from the garden basil, cucumbers and Arkansas Traveler tomatoes with a grind of salt and a sprinkle of aged balsamic. This will hold me over until the man gets home late tonight- there will be more Ad Hoc crispy braised chicken thighs at that time.

                                    By this weekend I'll be complaining of the cold, the high Saturday will be 67. Totally insane.

                                    7 Replies
                                    1. re: weezieduzzit
                                      linguafood Nov 13, 2013 05:35 PM

                                      "Cold" and "67".... does not compute. You are spoiled '-D

                                      1. re: linguafood
                                        weezieduzzit Nov 13, 2013 05:58 PM

                                        I've lived in snow twice (by choice, as an adult.) Not going to happen again. :)

                                        1. re: weezieduzzit
                                          linguafood Nov 14, 2013 07:59 AM

                                          I'm a total wuss when it comes to cold weather. I love snow, but I hate cold. Go figger. Already told my man we're retiring somewhere warm near a beach.

                                          Whenever and wherever that might be :-)

                                          1. re: linguafood
                                            s
                                            suzigirl Nov 14, 2013 01:15 PM

                                            I hear ya about the snow and cold. Love the snow but had to turn on the heater last night. I can't hang. Come to Sarasota lingua. The beaches here are fantastic. Siesta has been rated amongst the top beaches in the states.

                                            1. re: suzigirl
                                              linguafood Nov 14, 2013 01:29 PM

                                              I went to FL once in '97 (good god that's a looooong time ago), incidentally my first visit to the US.

                                              While I hated leaving NYC, once we landed in Orlando and it was 80 effin' degrees in late March, I was one happy camper. Spent two weeks driving all over -- Orlando, Cocoa Beach, crossed over to the west coast, down to Sanibel & Captiva, then across the Everglades and all the way down to Key West.

                                              I still remember how enamored I was with the lush green vegetation, and the varied fauna. I'd love to visit again, suzi! It's a gorgeous state.

                                              1. re: linguafood
                                                s
                                                suzigirl Nov 14, 2013 01:51 PM

                                                Why visit when you can stay? Why do you think I haven't moved? It's to pretty.

                                                1. re: suzigirl
                                                  linguafood Nov 14, 2013 02:09 PM

                                                  He he. One day, maybe. There's currently a *very* theoretical plan to retire in NOLA with a few friends.

                                                  But by then it might all be washed away...

                                    2. gingershelley Nov 13, 2013 04:36 PM

                                      Monday night was chicken wings with the (requesite, for me) buffalo sauce, celery and blue cheese dip out at a pub with a friend. Hit the spot - tho my homemade ones are better.

                                      Last night was going to be fish, but I got home from a volunteer gig at my local food pantry late, with a headache, so just did a small portion of flat-iron steak, seared off with some sliced mushrooms, deglazed with red wine, demi-glace and a smidge of cream. Decadent! a small potato boiled and mashed, with a salad of blue cheese, tom's, cukes, avocado.

                                      I am still deciding if tonight will be heated up leftover chicken enchiladas from last week, or if I will try baking a slab of local rockfish with white wine, cream, blue cheese and caramelized onions like I had at my friends last week. I have been craving blue every day this week.... Hmmm - wonder what deficiency that signals?

                                      Tomorrow I am starting on a catering project for a dinner party for 12 I am doing for an artist friends and his wife for Saturday; I will get my turkey meatballs made, and rest of shopping done. I am going with a parsley-walnut sauce for the meatballs, and there will be a rice pilaf, and a medley of roasted butternut, braised kale, black garlic, roasted red onion, and turnip, rutatabaga, etc. also on offer. More on that I am sure as the week goes on:)

                                      1. s
                                        suzigirl Nov 13, 2013 01:41 PM

                                        It got chilly here today so I felt like a nice braise. I got a small pork roast that I seared and now am cooking in a sofrito of sorts. Parsley, cilantro, culantro, garlic, red pepper, onion, cumin, chili powder blend for menudo, some tomato sauce and water to make it a braise liquid. Some pinto beans with garlic, cumin, chili powder and a big old spoonful of the sofrito before the tomato sauce and water went in, sazon goya and a bay leaf. Jasmine rice and fresh made from Guerro Bakery flour tortillas. I wish I had gas to char the tortillas but a quick trip in a dry pan will do. I need a margarita. I do have limes to squirt on the dinner.....hmmm

                                        1. prima Nov 13, 2013 01:25 PM

                                          Lemon oregano roasted chicken thighs, lazy cabbage rolls made with brown basmati.

                                          3 Replies
                                          1. re: prima
                                            s
                                            suzigirl Nov 13, 2013 02:02 PM

                                            I love cabbage rolls but avoid the because they are time consuming. Do tell about your lazy style please.

                                            1. re: suzigirl
                                              prima Nov 13, 2013 03:31 PM

                                              Sometimes, it's also called unstuffed cabbage. It's a casserole using shredded cabbage, layered with a tomato/rice mixture. I made a vegetarian one tonight, with canned diced tomatoes, leeks, dill, rice and cabbage. I'm sure you could adapt your recipe quite easily.
                                              Here's the basic idea:
                                              http://www.canadianliving.com/reader-...

                                              1. re: prima
                                                s
                                                suzigirl Nov 13, 2013 03:48 PM

                                                Thanks. Sounds great.

                                          2. k
                                            kariin Nov 13, 2013 11:29 AM

                                            so many CHs seem to love fall cooking - me too.

                                            Boneless pork steaks, marinated in apple cider, seared off on one side, hot paprika seasoned, set aside. Red onion slices and granny smith apples (from coop produce box) browned in pork drippings. Removed, pan deglazed and fat removed from drippings. Returned meat to pan, top with apples and onions, small amt of cider and pan juices returned, heated on very low till service. Oven baked sweet potatoes & smothered cabbage already cooked earlier in the day. warm Ginger bread w/cold lemon sauce for dessert.

                                            Sweet potatoes, cabbage, apples and red onions all from co-op box.

                                            New box contains oranges, grapefruit, kale, butternut squash.

                                            Tomorrow is mid-eastern meatballs in red pepper/romesco sauce over basmati rice, sauteed zuccini/yellow squash in olive oil, garlic; stuffed grape leaves (bought) w/yogurt dressing (made the yogurt, meatballs, purchased sauce).

                                            Also making mushroom soup w/fresh baby bellas, onions and stock from lots of dried shitake 'shrooms, soaked in hot chicken stock them fine chopped; 1/2 and 1/2, no flour or thickener. Dry sherry and lots of black pepper.

                                            this is a great time for cooking. Love and steal the work of CHds!

                                            1. linguafood Nov 13, 2013 10:04 AM

                                              Last night's chicken dinner was a winner. The breasts weren't as mushy this time around (bonus), and I got a really nice crust on them before I sautéed the king trumpets. Man, am I in love with those shrooms. I didn't use them all, so some of them might find their way into a brunch omelet here in a bit...

                                              Smothered the breasts and shrooms in a very simple pan-reduction / white wine & butter sauce and inhaled it before I could even whip out my camera.

                                              The BLAT salad was also a grand success (romaine, 4 crumbled up slices of Kunzler bacon, kumatoes and half an avocado in a tangy mayo-buttermilk-dressing), but hey, it's *BLAT* salad. What's not to like?

                                              I'm on my own tonight for dinner, as my man's got a work dinner to attend. Or so he says '-)

                                              This means a meal for me he wouldn't be too fond of... like broiled salmon filet with a little blob of hollandaise and German-style cucumber salad. Wunderbar.

                                              2 Replies
                                              1. re: linguafood
                                                fldhkybnva Nov 13, 2013 12:14 PM

                                                I love king trumpets as well, not so into the oyster but love the big guys.

                                                1. re: linguafood
                                                  gingershelley Nov 13, 2013 04:25 PM

                                                  salmon with a blob of hollandaise sounds good... hhmmm...giving me ideas:)

                                                2. chefathome Nov 13, 2013 08:44 AM

                                                  Using-what-is-in-the-fridge-freezer night. Chicken piccata, wild mushroom risotto, roasted red peppers with feta, pickled beans and apple crisp. We are moving to Europe in six months and there is no way we will get through our freezers, pantry, etc. before then. But we are trying!

                                                  4 Replies
                                                  1. re: chefathome
                                                    linguafood Nov 13, 2013 09:35 AM

                                                    6 months is not enough time to eat your way through your freezers and pantry? What, you live in a warehouse?

                                                    1. re: linguafood
                                                      chefathome Nov 13, 2013 12:58 PM

                                                      Almost! I can everything (can't resist) and have shelves of all sorts of preserves. Of course we will be giving lots away. We have 20+ kinds of gluten -free flours in the freezer as well.

                                                    2. re: chefathome
                                                      f
                                                      Frizzle Nov 13, 2013 11:07 AM

                                                      I had the same issue moving country too. I invited folk around for a farewell dinner and told them to bring cooler bags and boxes to help us clear condiments and pantry goods. Good luck with the 'cleaning project'.

                                                      1. re: Frizzle
                                                        chefathome Nov 13, 2013 01:02 PM

                                                        Great idea! We will be donating what we can as well. At least in Europe we will not be hoarding like we do here (our winters are long so we tend to buy large quantities of meat). We plan to purchase only what is needed for a few days, not months!

                                                    3. iowagirl Nov 13, 2013 08:27 AM

                                                      Super lazy dinner for me last night - EJ had the rest of the butternut squash soup (all except for the 4 tablespoons he PUT BACK IN THE FRIDGE - ugh) before he went to the birthday party. After working out, throwing a load of laundry in, feeding the dogs, dealing with the lunch tupperware, unloading the diswasher and making a big salad for lunches the rest of the week, I was done. Sauteed a couple of little red and orange peppers with some green onions, added a handful or two of baby kale to wilt when the peppers and ontions softened, poured some beaten eggs over that, scrambled it around til almost cooked and added some feta cheese. Sesame toast on the side, along with that last glass of red.

                                                      Tonight, Mark Bittman's Veggie Stir-Fry with Spicy Peanut Noodles. And storebought spring rolls from Costco, cuz EJ loves them.

                                                      1. b
                                                        Berheenia Nov 13, 2013 08:02 AM

                                                        Last night over hamburg Stroganoff on wide egg noodles my spouse says "Who knew the best meal of the week would be on Tuesday?". Usually he just says dinner is "good". Or very good.

                                                        Tonight I'm jumping on the mac and cheese bandwagon- baked with cubes of ham. Maybe it will be runner-up of the week.
                                                        Very freezer friendly leftovers too.

                                                        1. fldhkybnva Nov 13, 2013 06:50 AM

                                                          well, last night was another dinner bust. I'm on the backend of teh cabbage fiasco I thinnk and feel world's better this morning so hopefully that's all over. I keep forgetting to plan dinner because all I have on mind is the upcoming holidays. Dinner last night was suzigirl-inspired turkey stroganoff - I seasoned a turkey breast with shallot pepper and served it with a near bushel of mushrooms sauteed with shallots, Worcestershire, Dijon and then mixed in a few tbsps of sour cream at the end. It was deliciously warm and cozy. I meant to add some tomato paste to the mushrooms but forgot. It always adds that something extra.

                                                          I have some home repairs to be done at the end of the week and I might take the time "off" to make a trip to Penzey's an hour away...dare I?

                                                          4 Replies
                                                          1. re: fldhkybnva
                                                            b
                                                            Berheenia Nov 13, 2013 08:09 AM

                                                            The only downside of a trip to Penzey's for me is that my sense of smell gets overloaded sniffing all the samples. On the other hand you can pick up small amounts of lots of stuff to try and mail order larger amounts of the winners later. If you are not much of a baker except at holidays try the "Baking spice" a nice all purpose blend for the season.

                                                            1. re: Berheenia
                                                              fldhkybnva Nov 13, 2013 09:48 AM

                                                              I really shouldn't go and probably a bit crazy to drive an hour just there but what else is a cooking-crazed girl to do. My motivation to go is actually because I need Sunny Paris and don't want to wait 5 days since I use it daily.

                                                            2. re: fldhkybnva
                                                              s
                                                              suzigirl Nov 13, 2013 08:43 AM

                                                              I love that you were inspired by little old me :-) It is the highest form of flattery. Good luck on the Penzey's trip. Things become very hard to resist when you can smell them. Make sure to check the book for the specials. I got a dollar off the "love people, feed them tasty food" dishtowel and a free taco seasoning. Have fu

                                                              1. re: suzigirl
                                                                fldhkybnva Nov 13, 2013 09:48 AM

                                                                Thanks, it's all in the name of Sunny Paris but I'll be glad to smell things because ordering online has been somewhat risky as there are a few I haven't liked.

                                                            3. h
                                                              Harters Nov 13, 2013 02:34 AM

                                                              We're off the city tonight. New restaurant in a casino, owned by celeb chef (not that he'll be cooking , of course - or that we'll be gambling afterwards).

                                                              11 Replies
                                                              1. re: Harters
                                                                fldhkybnva Nov 13, 2013 06:47 AM

                                                                Harters, I hope you have wonderful time. It's been a few rough weeks/months for you so I hope tonight you're able to relax.

                                                                1. re: fldhkybnva
                                                                  h
                                                                  Harters Nov 13, 2013 07:02 AM

                                                                  Thanks for your thoughts. And thanks, too, to others who posted further upthread. Really appreciated.

                                                                  As always, I'll be reporting back on the meal on the UK/Ireland board.

                                                                  1. re: Harters
                                                                    gini Nov 13, 2013 10:14 AM

                                                                    Don't forget to track the exits with your own personal GPS. Casinos are always impossible to get out of once you get into them!

                                                                    1. re: gini
                                                                      h
                                                                      Harters Nov 13, 2013 10:30 AM

                                                                      Unsurprisngly, I gather you have to pass through the gaming room to reach the restaurant.

                                                                      1. re: Harters
                                                                        LindaWhit Nov 13, 2013 10:33 AM

                                                                        Yes, and hold your breath the entire walk. If your casinos are anything like American ones, smoking is allowed in the gambling areas (t least the last time I was in Las Vegas it was). The amount of secondhand smoke that hovers is astonishing, even for this ex-smoker.

                                                                        1. re: LindaWhit
                                                                          linguafood Nov 13, 2013 10:40 AM

                                                                          I was in Vegas in '09 and there was no smoking in most casinos (maybe at the Sahara, but that's about it).

                                                                          However, most hotels & casinos were "scented" with some pestilential "perfume" that permeated every corner. Not saying that's worse than smoke, but .... pretty much on par.

                                                                          1. re: linguafood
                                                                            LindaWhit Nov 13, 2013 11:21 AM

                                                                            Well, that's a nice change! I was last there for my brother's wedding - can't recall what year, and both Mom and I were dismayed at the smoking in the one casino she'd walk through. Luckily, we stayed at a non-casino hotel that was fully non-smoking.

                                                                            1. re: LindaWhit
                                                                              boyzoma Nov 13, 2013 12:08 PM

                                                                              Ex smoker here as well (and congrats who all who have been able to quit). Our casino's in Oregon allow smoking on the floor, but they do have a couple of sections that are designated "non" smoking - although it doesn't help much. But unlike Reno/Vegas, there is no drinking of alcohol unless you are in the "bar" area (which doesn't have slots). Go figure.

                                                                          2. re: LindaWhit
                                                                            h
                                                                            Harters Nov 13, 2013 11:01 AM

                                                                            Ex-smoker here as well. We have draconian anti-smoking laws in the UK that ban it in buildings open to the public - including bars, pubs, etc. It's caused the demise of many local pubs. Not a good thing, IMO. I'm a greater believer in more , not less, tolerance in all matters.

                                                                            1. re: Harters
                                                                              gingershelley Nov 13, 2013 04:28 PM

                                                                              Alot of casino's that are NOT in Vegas are tribal-owned; native american tribes can allow smoking if they want to since it is sovereign land.....

                                                                              1. re: Harters
                                                                                r
                                                                                rjbh20 Nov 13, 2013 06:22 PM

                                                                                Amen to your sensible tolerance. I concur.

                                                                  2. f
                                                                    Frizzle Nov 12, 2013 08:46 PM

                                                                    It's bounty from my parents tonight. All things beginning with F: fataya (spinach and feta pastries), falafel and fattoush.

                                                                    It's been a stunning day here and I'm tempted to serve our gifted feast on the patio. Reading about the cold weather you're experiencing on the other side of the world has made me appreciate our balmy conditions even more.

                                                                    1 Reply
                                                                    1. re: Frizzle
                                                                      fldhkybnva Nov 13, 2013 06:46 AM

                                                                      Wow, what a treat! It's freezing here. My family always knows I'm serious about being cold when I mention "my ears hurt." Enjoy the nice weather.

                                                                    2. f
                                                                      foodieX2 Nov 12, 2013 06:59 PM

                                                                      Pork chops, wild rice and steamed broccoli. No apple sauce for me. The man bought some kind of nasty type on sale with HFCS syrup in it and a bunch of other additives. Blech! All apple sauce should have in it is apple. Maybe some cinnamon.

                                                                      1. juliejulez Nov 12, 2013 06:54 PM

                                                                        Wow, I'm actually cooking dinner tonight! I'm making cheesy mini-meatloaves.... ground beef with the usual meatloaf fixin's mixed in, along with shredded mozzarella. I use BBQ sauce instead of ketchup. Mashed potatoes on the side. Also meant to do broccoli but the head I had in the fridge looked a little sad, and SO wrinkled his nose at it haha! So meat & potatoes it is.

                                                                        1. gini Nov 12, 2013 05:18 PM

                                                                          Bacon cheddar chicken burgers with avocado and melted cheddar. I included a picture just so you can see how ugly they are.

                                                                          I've also got a Grandmother's Apple Cake in the oven for a dinner I'm going to tomorrow (who doesn't love a guest who brings apple cake & wine?). Next in the oven goes a pear crisp.

                                                                           
                                                                          1 Reply
                                                                          1. re: gini
                                                                            fldhkybnva Nov 12, 2013 05:31 PM

                                                                            Ugly sounds tasty

                                                                          2. LindaWhit Nov 12, 2013 04:51 PM

                                                                            You know what I hate? Having leftovers of a meal that wasn't all that good anyway, but you just can't throw away the 2nd portion (pork chop with pears, butternut squash, and Israeli couscous subbed for quinoa).

                                                                            And the leftovers were just as meh. Oh well. I'll have some Blue Bunny Bunny Tracks ice cream as a conciliatory prize.

                                                                            10 Replies
                                                                            1. re: LindaWhit
                                                                              linguafood Nov 12, 2013 05:41 PM

                                                                              What are bunny tracks? I only know Moose Tracks (and keep them far, far away from our house :-)).

                                                                              1. re: linguafood
                                                                                LindaWhit Nov 12, 2013 05:58 PM

                                                                                "creamy vanilla ice cream comes loaded with your favorite goodies - chocolate-covered peanuts, peanut butter-filled chocolate bunnies, a thick chocolate fudge ribbon and a peanut butter caramel ribbon for a delicious ice cream treat!"

                                                                                Totally killah.

                                                                                http://www.bluebunny.com/Products/d/P...

                                                                                1. re: LindaWhit
                                                                                  linguafood Nov 12, 2013 06:38 PM

                                                                                  Yowzah. That sounds like something I should not ever, ever have in the house.

                                                                                  Have some for me, will ya?

                                                                              2. re: LindaWhit
                                                                                steve h. Nov 12, 2013 05:44 PM

                                                                                Been there.

                                                                                Crap is crap and that's a simple fact. Dump it the first go around and move on.

                                                                                1. re: steve h.
                                                                                  LindaWhit Nov 12, 2013 05:59 PM

                                                                                  Yeah, I know I should have. If it was just the couscous with butternut squash, I would have. Should have tossed that and kept the chop.

                                                                                2. re: LindaWhit
                                                                                  b
                                                                                  Berheenia Nov 13, 2013 08:17 AM

                                                                                  You have to man up to those mediocre leftovers and toss them. If I didn't do that we would miss out on so many better meals as I have my share of oops days in the kitchen.

                                                                                  You're the one who steered us to Blue Bunny! We have been eating the Mini Swirls Caramel Ice Cream Cones since July (150 calories) and I need to buy some more BB soon.

                                                                                  1. re: Berheenia
                                                                                    mariacarmen Nov 13, 2013 09:54 AM

                                                                                    The BF is a mastering at repurposing most leftovers, even if from crappy beginnings - he'll go so far as to rinse the meat and make tacos with a new sauce, if nothing else. Me - into the trash they go.

                                                                                  2. re: LindaWhit
                                                                                    prima Nov 13, 2013 06:51 PM

                                                                                    I rarely throw out the 2nd portion of a meh meal. I don't remember the last time I threw out leftovers, unless they were over 3 days old.

                                                                                    I'll doctor it up in some way the next day. I find some maple syrup and white balsamic will dress up underwhelming squash. When I've got underwhelming Israeli couscous, quinoa, rice, etc, I add a dollop of hummus, chevre, guac or tzatziki. Or sprinkle with some shredded Parmesan/Cheddar/Gruyere and nuke.

                                                                                    1. re: prima
                                                                                      ChristinaMason Nov 14, 2013 08:55 AM

                                                                                      I usually stash unloved leftovers in the freezer and wait until they have been neglected long enough that they're freezer burned. Then I throw them away with only mild pangs of regret.

                                                                                      My DH is better about eating less-than-stellar leftovers than I am. Opportunity cost, and all.

                                                                                      1. re: ChristinaMason
                                                                                        prima Nov 14, 2013 10:12 AM

                                                                                        I just tossed a bunch of forgotten frozen leftovers last week, which freed up a lot of reusable containers!

                                                                                  3. weezieduzzit Nov 12, 2013 04:02 PM

                                                                                    Its a confusing day for food- totally overcast and dark all day (very dark!) but it got up to the mid 80s. I think I'm going to go with Keller's crispy chicken thighs with fennel, olives and lemon from Ad Hoc at Home. A big fresh green salad will keep it from being too heavy.

                                                                                    2 Replies
                                                                                    1. re: weezieduzzit
                                                                                      steve h. Nov 12, 2013 04:04 PM

                                                                                      It's an excellent recipe. Good choice.

                                                                                      1. re: steve h.
                                                                                        weezieduzzit Nov 12, 2013 04:46 PM

                                                                                        It is one of or favorites from the book and it's so easy. I do frequently sub preserved lemon for the lemon zest and salt in the recipe when I don't have a fresh lemon and it works very well.

                                                                                    2. steve h. Nov 12, 2013 03:53 PM

                                                                                      It's cold and getting colder. Old Man Winter is beginning to assert his authority.

                                                                                      Mac & cheese tonight with ham slices. Spinach will be on the side.

                                                                                      The mac & cheese is a heart attack on a plate: lots of butter, lots of heavy cream, milk and shredded quality cheddar. Red pepper flakes and Dijon mustard add balance. This is Deb's recipe and it's quite good. The ham is leftover smoked pork butt gently heated. I'll slice it thin and serve it alongside. The spinach adds color and another texture. House red to wash it all down.

                                                                                      There will be car stuff on the plasma. After NCIS, of course. Deb insists.

                                                                                      8 Replies
                                                                                      1. re: steve h.
                                                                                        fldhkybnva Nov 12, 2013 04:53 PM

                                                                                        Does Deb have a recipe to share? I am in search of a recipe for macaroni and cheese for Thanksgiving.

                                                                                        1. re: fldhkybnva
                                                                                          steve h. Nov 12, 2013 05:14 PM

                                                                                          She does. I've asked her to reply to you. Please don't report her to the cardiac police.

                                                                                          1. re: steve h.
                                                                                            fldhkybnva Nov 12, 2013 05:30 PM

                                                                                            Thanks

                                                                                          2. re: fldhkybnva
                                                                                            d
                                                                                            debgh Nov 13, 2013 07:02 PM

                                                                                            Hi: Not sure where I got this recipe, but have adapted for the two of us (lots of leftovers):

                                                                                            Topping:
                                                                                            1 cup fresh bread crumbs
                                                                                            I/2 cup shredded cheddar (use fresh shredded in the processor, not pre-shredded)
                                                                                            1T butter, melted
                                                                                            Combine all, set aside.

                                                                                            Macaroni:
                                                                                            6 oz. elbow macaroni (I weigh it), about 2 cups
                                                                                            Salt the water well and save 1/2 cup cooking water
                                                                                            Cook 1 minute less than package directions

                                                                                            Sauce--An adapted mornay sauce with cheddar instead of gruyere:

                                                                                            1-1/2 T butter
                                                                                            1-1/2 T flour
                                                                                            1/4 tsp crushed red pepper (no more unless you like really spicy--not necessarily conducive to mac & cheese)
                                                                                            11 oz. milk
                                                                                            6 oz. heavy cream
                                                                                            2 cups shredded cheddar (see comment above) (8 oz.)
                                                                                            1 tsp Dijon mustard
                                                                                            3/4 tsp salt
                                                                                            1/8 tsp white pepper

                                                                                            Melt butter in a 2qt pan; add flour and red pepper and cook about three minutes. Add milk, bring to a boil; cook about 3 minutes until thickened (not too thick). Whisk together everything else, add to sauce. Whisk until mostly smooth.

                                                                                            In a large bowl, mix the cooked mac, sauce and 1/2 cup cooking water. Add to a buttered baking dish, sprinkle on topping. Cook uncovered in 400 degree oven 20-30 minutes until crisp on top and bublbling. You can make this in advance and refrigerate, but bring to room temp before putting in the oven.

                                                                                            Regards,
                                                                                            Deb

                                                                                            1. re: debgh
                                                                                              fldhkybnva Nov 14, 2013 08:04 AM

                                                                                              Great, thanks! I've had some indecision trying to decide on a holiday recipe but I think this might just be it. I imagine you'd recommend it?

                                                                                          3. re: steve h.
                                                                                            steve h. Nov 12, 2013 05:20 PM

                                                                                            mac & cheese:

                                                                                             
                                                                                            1. re: steve h.
                                                                                              mariacarmen Nov 12, 2013 05:38 PM

                                                                                              that looks divine.

                                                                                              1. re: steve h.
                                                                                                roxlet Nov 12, 2013 06:26 PM

                                                                                                Want that NOW!

                                                                                            2. linguafood Nov 12, 2013 02:57 PM

                                                                                              Good snowy heavens -- is it cold outside or what?? It is.

                                                                                              Though we made use of a few sunny hours this afternoon to finally rid our backyard of a ton of leaves: the tree had finally dropped them all.

                                                                                              Wegmans didn't disappoint in the inspiration department: joining tonight's planned BLAT salad, will be pan-roasted kosher chicken breasts (although I've been not so happy with their increased mushiness.... brined too long, perhaps?) with a simple pan-sauce of white wine & butter, and organic royal trumpet mushrooms, one of my favorite mushrooms that has a great flavor & meatiness, and not a lot of shrinkage at all.

                                                                                              I think I might sauté those in the garlic herb butter I got at TJ's a while ago. My sweetie -- who's not nearly as much of a salad head as I am -- will also get some petite peas w/a splash of white wine & perhaps a little pat of that butter as well.

                                                                                              More work after dinner. Blurgh.

                                                                                              1. a
                                                                                                acssss Nov 12, 2013 02:14 PM

                                                                                                Family coming over, so dinner tonight will be a buffet of pitas, shwarmah (my own concoction: skinned/deboned/fried/chopped/seasoned chicken thighs), finely chopped parsley/onion salad, cabbage salad, mushroom salad, various eggplant salads, hummus, tehina and steak fries. Buffet because everyone likes their pita filled differently - and paper plates so no clean-up.
                                                                                                Have a great evening everyone and "Oh, the weather outside is frightening.... let it snow, let it snow, let it snow!"

                                                                                                3 Replies
                                                                                                1. re: acssss
                                                                                                  linguafood Nov 12, 2013 02:51 PM

                                                                                                  Is there room for one more? LOVE shwarma!

                                                                                                  1. re: linguafood
                                                                                                    a
                                                                                                    acssss Nov 12, 2013 03:22 PM

                                                                                                    Of course! Can you be here in five?

                                                                                                    1. re: acssss
                                                                                                      linguafood Nov 12, 2013 04:10 PM

                                                                                                      Shit. Missed it :-(

                                                                                                2. Cherylptw Nov 12, 2013 02:03 PM

                                                                                                  It's a chilly windy 43 degrees right now and supposed to go down into the 30's tonight with the possibility of rain/snow. I doubt we get the snow (it's rare we do) but conditions call for something warm nonetheless. I have a butternut squash and an acorn squash roasting in the oven.

                                                                                                  I have vegetable soup in the freezer I made a couple of weeks ago; it'll get heated and chunks of chicken added. A salad will accompany: mixed baby lettuces, spinach, thinly sliced granny smith apple and maybe crispy kale with a spicy butternut squash vinaigrette involving coconut milk and white wine vinegar to be drizzled over the top. Sweet & savory toasted walnuts which is made with a bit of butter heated in a non stick skillet; brown sugar, dry mustard, ground coriander, cinnamon, ground ginger, ground pepper and a pinch of allspice is tossed in and heated until everything adhears to the nuts. To give it a sort of Asian spin, I'll add a bit of soy sauce and some sesame seeds.

                                                                                                  1. d
                                                                                                    DGinDC Nov 12, 2013 01:50 PM

                                                                                                    It is cold and overcast here in DC, quite depressing. I'm planning to bake a crab-stuffed salmon and serve with wild rice pilaf. The pilaf has raisins, onions and a combo of roasted cauliflower, potatoes and carrots. Thinking of serving a carrot-ginger soup, as well! Anything to stay warm and cheery on a day like this!

                                                                                                    1 Reply
                                                                                                    1. re: DGinDC
                                                                                                      ChristinaMason Nov 12, 2013 06:51 PM

                                                                                                      It was miserable, wasn't it? Definitely time to turn the oven on :)

                                                                                                    2. iowagirl Nov 12, 2013 10:06 AM

                                                                                                      The Thai butternut soup was a resounding success. EJ has asked that I buy at least one more squash so I can make it again. And it was super easy - save for the peeling and dicing of the squash. I still can't figure out how to do that without giving myself a blister.

                                                                                                      EJ has a bday party to go to tonight, so I'm on my own for dinner. If I feel like stopping at the Co-op after working out, I may grab some chicken or a pork chop to build dinner around, but I'm leaning toward something quick and easy and not requiring another stop. Frittata! I've got baby kale, red and yellow peppers, feta and kalamatas. Oh, and sesame semolina bread for toast. With butter. And one last lonely glass of wine in the bottle.

                                                                                                      2 Replies
                                                                                                      1. re: iowagirl
                                                                                                        MidwesternerTT Nov 12, 2013 11:10 AM

                                                                                                        iowagirl - See AmyH's technique for peeling and dicing butternut squash http://chowhound.chow.com/topics/9173...

                                                                                                        Works great. And the whole discussion was interesting

                                                                                                        1. re: MidwesternerTT
                                                                                                          iowagirl Nov 12, 2013 12:39 PM

                                                                                                          Thanks for that thread MWTT! Some great ideas there. I actually did sort of use AmyH's method for the neck, but still had trouble with the bulb. It was worth it though!!

                                                                                                      2. linguafood Nov 12, 2013 09:54 AM

                                                                                                        Last night's dinner out was fab: we split some white tuna tataki & I had a miso soup for starters.

                                                                                                        Then our buddy showed up and ordered with the Cantonese chef: fish with 2 kinds of mushrooms & green asparagus in xo sauce, roast duck (OMG) and gai lan.

                                                                                                        We ate it all too fast to take any pics :-)

                                                                                                        Not a clue WFD tonight, besides a salad with buttermilk dressing. Wegmans will have some say in it, is my guess...

                                                                                                        1. boyzoma Nov 12, 2013 09:44 AM

                                                                                                          Tonight will be Chile Rellenos. Love that stuff! To go with, will be black beans with Chorizo and jalapeno, topped with Cotija cheese. I'm looking forward to dinner!

                                                                                                          3 Replies
                                                                                                          1. re: boyzoma
                                                                                                            Cherylptw Nov 12, 2013 01:42 PM

                                                                                                            Love, love chiles rellenos, I'm going to visit my daughter in Arizona for Christmas and can't wait to get my hands on great ingredients to bring home and some real Mexican food which is bastardized where I live.. please share how you make yours? Thanks!

                                                                                                            1. re: Cherylptw
                                                                                                              boyzoma Nov 13, 2013 08:16 AM

                                                                                                              I use a recipe from Kalyn's Kitchen. I use a smaller dish and make 3 layers instead of 2. http://www.kalynskitchen.com/2008/10/...

                                                                                                              Here are some (abet bad) photos of last night's dinner.

                                                                                                               
                                                                                                               
                                                                                                               
                                                                                                              1. re: boyzoma
                                                                                                                Cherylptw Nov 13, 2013 05:56 PM

                                                                                                                I want that! Looks great...

                                                                                                          2. prima Nov 12, 2013 09:14 AM

                                                                                                            Roasted pork with a porchetta-style rub, roasted squash, roasted beets, roasted potatoes. Maybe also a Northern Spy apple crisp.

                                                                                                            5 Replies
                                                                                                            1. re: prima
                                                                                                              ChristinaMason Nov 12, 2013 11:00 AM

                                                                                                              Sounds great and love the seasonal sides.

                                                                                                              1. re: ChristinaMason
                                                                                                                prima Nov 13, 2013 01:30 PM

                                                                                                                Thanks! I love dinners where I can roast everything at the same time. This faux-porchetta turned out better than my last faux-porchetta, in that it was more tender, and a little juicier, even though the pork I used was very lean. Roasted a 1.5 lb roast for roughly 2 h at 280 Fdegrees with the convection on. The potatoes, cut roughly 1/2 inch thick, roasted at 280 degrees F in around 1 h 20, and the 1/2 slice thick squash slices roasted in an hour.

                                                                                                                1. re: prima
                                                                                                                  boyzoma Nov 13, 2013 03:59 PM

                                                                                                                  You have me everything except the beets. But I certainly can leave those out. Sounds so good. Love the roasted "everything".

                                                                                                                  1. re: boyzoma
                                                                                                                    prima Nov 13, 2013 07:12 PM

                                                                                                                    Ya, seems Chowhounds either love or hate beets. :)

                                                                                                              2. re: prima
                                                                                                                fldhkybnva Nov 14, 2013 08:03 AM

                                                                                                                Seriouseats posted a turkey porchetta recipe yesterday and I'm definitely planning to make it sometime this winter. What did you use in your rub?

                                                                                                              3. mariacarmen Nov 12, 2013 08:45 AM

                                                                                                                well, i fought it with everything i had but i caught a cold. dammit. i was just about 6 weeks shy of not having gotten sick for an entire year! it's not a bad one, so far, but i elected to stay home in bed so it wouldn't get worse, wouldn't infect others, and wouldn't linger.

                                                                                                                defrosting some leftover cottage pie for my dinner tonight. also some chicken stock for doctoring up with garlic, chilis, lemon juice, and hopefully ginger if i can get the BF to go out and get it for me, for sipping the rest of the day. honey-lemon-minted green tea is already at hand, gargling with peroxide done, cold tabs taken, tissue at the ready. i will not let this thing take over my week - David Sedaris awaits!

                                                                                                                8 Replies
                                                                                                                1. re: mariacarmen
                                                                                                                  a
                                                                                                                  acssss Nov 12, 2013 08:55 AM

                                                                                                                  Oy - what is going on with the people on this thread - it seems everyone has bad news. Well, it looks like you are on top of things MC - feel better!

                                                                                                                  1. re: mariacarmen
                                                                                                                    rabaja Nov 12, 2013 08:56 AM

                                                                                                                    Sounds like you're on it! Feel better!

                                                                                                                    1. re: rabaja
                                                                                                                      mariacarmen Nov 12, 2013 08:58 AM

                                                                                                                      thanks, y'all. mine's pretty minor, compared to others'.

                                                                                                                    2. re: mariacarmen
                                                                                                                      h
                                                                                                                      Harters Nov 12, 2013 08:57 AM

                                                                                                                      I think it's exceptionally noble of you to take a day in bed, so as not to risk others. Bravery and comittment to humankind personified ;-)

                                                                                                                      Tom Yam soup, that's what ya want for a cold. http://www.bbc.co.uk/food/recipes/tom...

                                                                                                                      1. re: Harters
                                                                                                                        mariacarmen Nov 12, 2013 09:08 AM

                                                                                                                        yes, my unselfishness abounds. : )

                                                                                                                        mmmm.... yes i do want that. you're offering to make it and bring it, i take it? hmmm??

                                                                                                                        1. re: Harters
                                                                                                                          weezieduzzit Nov 12, 2013 03:59 PM

                                                                                                                          I'm with Harters on this one- Tom Yum or Tom Kha when sick or hungover.

                                                                                                                        2. re: mariacarmen
                                                                                                                          s
                                                                                                                          suzigirl Nov 12, 2013 01:55 PM

                                                                                                                          Poor baby. Sounds like you are doing everything right.

                                                                                                                          1. re: mariacarmen
                                                                                                                            m
                                                                                                                            MamasCooking Nov 12, 2013 02:14 PM

                                                                                                                            Slam down a hot toddy or two.....works for me when I get the sniffles:) Seriously though I hope you feel better.

                                                                                                                          2. biondanonima Nov 12, 2013 08:22 AM

                                                                                                                            I sprained my ankle last night coming down the subway stairs, so I wasn't in the mood to get too fancy in the kitchen. However, there were some odds and ends that needed to be used up, so I managed to cobble together some stuffed onions, using the onion from the Marcella Hazan tomato sauce, some leftover meatballs, olives, duxelles, capers and cheese, all chopped together and sauteed briefly. DH declared them better than stuffed mushrooms, which is really high praise given his devotion to stuffed mushrooms! We rounded out the meal with a few other leftover bits. Now that the fridge is clean, I have a feeling tonight will be takeout.

                                                                                                                            6 Replies
                                                                                                                            1. re: biondanonima
                                                                                                                              mariacarmen Nov 12, 2013 08:39 AM

                                                                                                                              ow! stay off that ankle, bio! though those onions do some delish.

                                                                                                                              1. re: biondanonima
                                                                                                                                a
                                                                                                                                acssss Nov 12, 2013 08:58 AM

                                                                                                                                If that is what you "scrape together" on a sprained ankle what do you do when you feel well? Very impressive!
                                                                                                                                Feel better!

                                                                                                                                1. re: biondanonima
                                                                                                                                  fldhkybnva Nov 12, 2013 09:03 AM

                                                                                                                                  Feel better, R.I.C.E. :)

                                                                                                                                  1. re: biondanonima
                                                                                                                                    linguafood Nov 12, 2013 09:15 AM

                                                                                                                                    Ouch. Sprains are a bitch.

                                                                                                                                    Good excuse to have your family cater to you for a while '-)

                                                                                                                                    1. re: biondanonima
                                                                                                                                      LindaWhit Nov 12, 2013 09:29 AM

                                                                                                                                      OW about the ankle, biond! Take it easy - delivery sounds like the way to go.

                                                                                                                                      1. re: biondanonima
                                                                                                                                        s
                                                                                                                                        suzigirl Nov 12, 2013 01:51 PM

                                                                                                                                        So sorry about the ankle. I second the RICE method. Take it easy.

                                                                                                                                      2. b
                                                                                                                                        Berheenia Nov 12, 2013 06:08 AM

                                                                                                                                        Last night's buttermilk soaked pork chops provided some happy bone gnawing on my part and now there is snow on the ground. I feel like a throwback in some cave dwelling in the mountains. Harsh reality the minor kitchen work starts next week and we have paint and stuff to buy. There is no such thing as a minor kitchen reno. This week I plan to go wild with a pound of hamburger recipes and others suitable for freezing. I think WFD tonight will be mac and cheese with ham and mushrooms but haven't decided. Also on the menu is a lentil soup with kielbasi- a Barefoot Contessa recipe. Instead of trying to avoid leftovers I am trying to create them.

                                                                                                                                        1 Reply
                                                                                                                                        1. re: Berheenia
                                                                                                                                          a
                                                                                                                                          acssss Nov 12, 2013 09:02 AM

                                                                                                                                          ah... snow :-) Enjoying a large bowl of lentil soup and staying warm inside while looking out toward the snowy white horizon sounds like the perfect afternoon - enjoy!

                                                                                                                                        2. ChristinaMason Nov 12, 2013 05:41 AM

                                                                                                                                          Last night's dinner was seared flat iron steak, arugula with creamy blue cheese balsamic vinaigrette, steamed asparagus with walnut oil and chopped walnuts, and buttered corn on the cob. Gin cocktails for dessert.

                                                                                                                                          Tonight's meal will be a beef stew with turnips and daikon radish that my hubby made. He baked it low and slow in the oven.

                                                                                                                                          1 Reply
                                                                                                                                          1. re: ChristinaMason
                                                                                                                                            gingershelley Nov 13, 2013 11:20 AM

                                                                                                                                            I had a flat iron (with mushroom gravy from the pan drippins, and mashed potato), and a salad with blue cheese as well!

                                                                                                                                            Great minds think alike!

                                                                                                                                          2. h
                                                                                                                                            Harters Nov 12, 2013 04:45 AM

                                                                                                                                            The last 24 hours have turned into a complete bag of shite. Father in law has had a heart attack (not a major one - although at 83 everything is major). Nephew is also currently at the A & E department of the local hospital - he recently had a bad infection which resulted in him being admitted for a couple of days. It appeared to have cleared up but now seems to have returned.

                                                                                                                                            So, assuming we get chance to have a proper dinner, it'll be baked pork meatballs. Mince, onion, garlic and basil - shaped into balls, A sauce made from tinned tomatoes, ketchup, basil, lottsa pepper, onion and garlic. Most of that goes in the baking dish, balls on top, the rest of the sauce on top of that which is then further topped with a breadcrumb/cheese mix. Crusty bread and a salad alongside.

                                                                                                                                            10 Replies
                                                                                                                                            1. re: Harters
                                                                                                                                              roxlet Nov 12, 2013 04:58 AM

                                                                                                                                              The in-laws have had quite a time of it lately. Sorry to hear of more bad news, Harters. I hope all make speedy recoveries and that you get to have those delicious-sounding pork meatballs for dinner.

                                                                                                                                              1. re: Harters
                                                                                                                                                LindaWhit Nov 12, 2013 05:49 AM

                                                                                                                                                Oh Harters, I'm so sorry to hear about your FIL and your nephew! Hope both recover very soon.

                                                                                                                                                1. re: Harters
                                                                                                                                                  Paprikaboy Nov 12, 2013 06:35 AM

                                                                                                                                                  Sorry to hear that H. Hope they both get better soon. My mother had a heart attack last year (recovered now thankfully and back at work).
                                                                                                                                                  It happened whilst she was trying to move a wardrobe-she's 78.

                                                                                                                                                  1. re: Harters
                                                                                                                                                    fldhkybnva Nov 12, 2013 07:24 AM

                                                                                                                                                    I'm sorry to hear about more health troubles in the Harters household. I wish everyone good health and get well soon.

                                                                                                                                                    1. re: Harters
                                                                                                                                                      mariacarmen Nov 12, 2013 08:37 AM

                                                                                                                                                      oh hell - Mrs. H's family has been through the ringer lately! sorry to hear. it's true that at 83 everything is major - hope he's on the mend soon - and the nephew.

                                                                                                                                                      1. re: Harters
                                                                                                                                                        linguafood Nov 12, 2013 09:16 AM

                                                                                                                                                        I'm so sorry to hear about your FIL.... and all that after your recent offering of bags full of shite....

                                                                                                                                                        Ack.

                                                                                                                                                        1. re: Harters
                                                                                                                                                          f
                                                                                                                                                          Frizzle Nov 12, 2013 11:14 AM

                                                                                                                                                          Sorry to hear about the health woes of the family. Wishing them both a speedy recovery.

                                                                                                                                                          1. re: Harters
                                                                                                                                                            Cherylptw Nov 12, 2013 01:40 PM

                                                                                                                                                            Sorry to hear about your family; hope everything turns out well and speedily

                                                                                                                                                            1. re: Harters
                                                                                                                                                              s
                                                                                                                                                              suzigirl Nov 12, 2013 01:53 PM

                                                                                                                                                              Sorry to hear the inlaws are having more medical woes

                                                                                                                                                              1. re: Harters
                                                                                                                                                                gingershelley Nov 13, 2013 11:19 AM

                                                                                                                                                                Sorry about the troubles again, Harters. Hope all come thru in good shape.

                                                                                                                                                              2. mariacarmen Nov 11, 2013 10:44 PM

                                                                                                                                                                so after yesterday's marathon-of-eating-out, i really did end up "fasting" the entire day until 7:00 tonight, when the BF made dinner. BBQ chicken (sauced, not actually grilled), warm potato salad, and a green salad. it was all delish.

                                                                                                                                                                tomorrow night i'm at the oldster's, so it's catch-as-catch-can for dinner, then Wed. my sister & i have tix to go see David Sedaris (!!!) so we may have to forego dinner as there'll be traffic. Thursday i finally hope to be in the kitchen again and i'm thinking monkfish. a Spanish monkfish dish i saw a tempting recipe for... we'll see....

                                                                                                                                                                 
                                                                                                                                                                11 Replies
                                                                                                                                                                1. re: mariacarmen
                                                                                                                                                                  rabaja Nov 12, 2013 01:40 AM

                                                                                                                                                                  David Sedaris? You lucky duck! Where is he?
                                                                                                                                                                  Good enough reason to forgo eating!

                                                                                                                                                                  1. re: rabaja
                                                                                                                                                                    mariacarmen Nov 12, 2013 08:35 AM

                                                                                                                                                                    MARIN, rabaja! nearer to you then me, right?

                                                                                                                                                                    1. re: mariacarmen
                                                                                                                                                                      rabaja Nov 12, 2013 08:50 AM

                                                                                                                                                                      Civic center, huh? How'd I miss that?!
                                                                                                                                                                      Enjoy!

                                                                                                                                                                      Oh, and Sol Food in San Rafael is open late. Grab a Cubano or a bistec sandwich for your drive back to the city.

                                                                                                                                                                      1. re: rabaja
                                                                                                                                                                        mariacarmen Nov 12, 2013 08:54 AM

                                                                                                                                                                        excellent! thanks!!

                                                                                                                                                                        1. re: rabaja
                                                                                                                                                                          mariacarmen Nov 13, 2013 10:07 AM

                                                                                                                                                                          Hey rabaja - Sedaris is actually at the Marin Veterans' Memorial Auditorium - it looks like Sol's is not quite as close as it is to Civic Center? I still went ahead and printed a map from the auditorium to Sol's, just in case.... thanks again!

                                                                                                                                                                    2. re: mariacarmen
                                                                                                                                                                      linguafood Nov 12, 2013 09:17 AM

                                                                                                                                                                      Sedaris is Da BEST.

                                                                                                                                                                      Hope you're recovered by then!!!

                                                                                                                                                                      1. re: linguafood
                                                                                                                                                                        mariacarmen Nov 12, 2013 09:33 AM

                                                                                                                                                                        i know! thanks, me too!

                                                                                                                                                                        1. re: mariacarmen
                                                                                                                                                                          steve h. Nov 12, 2013 12:29 PM

                                                                                                                                                                          Sedaris is a hoot. Maybe hit up F3 in Sausalito before the show for some decent nibbles (Frenchy bar food).

                                                                                                                                                                          1. re: steve h.
                                                                                                                                                                            c oliver Nov 14, 2013 05:16 PM

                                                                                                                                                                            Wow! Just checked F3's menu. Our kids just bought their first home in Corte Madera. I'm definitely telling them about this and when we're in Mill Valley over Christmas will check it out. Thanks for mentioning it.

                                                                                                                                                                            1. re: steve h.
                                                                                                                                                                              mariacarmen Nov 14, 2013 10:28 PM

                                                                                                                                                                              just saw this, actually, steve h. we thought we were going to hit too much traffic to have dinner before, but as it turned out we would have had time. good to know for another time. i made do with a small container of thai chicken curry soup from a take-out sandwich place - fine enough fare for a cold.

                                                                                                                                                                        2. re: mariacarmen
                                                                                                                                                                          scubadoo97 Nov 16, 2013 03:31 PM

                                                                                                                                                                          NICE

                                                                                                                                                                        3. mariacarmen Nov 11, 2013 10:43 PM

                                                                                                                                                                          oops

                                                                                                                                                                          1. f
                                                                                                                                                                            Frizzle Nov 11, 2013 09:11 PM

                                                                                                                                                                            Tonight we're still using up BBQ leftovers. This time sausages. I've decided to do a bit of a throw all sorts of things together meal.

                                                                                                                                                                            Lentils, pearl cous cous, lots of fresh mint and parsley will get thrown together with slices of refried sausage with a lemon & mustard dressing. I'll probably serve it lukewarm. Roast cherry tomatoes on the side and maybe some goats' milk feta as well as I need to use it up.

                                                                                                                                                                            1. MidwesternerTT Nov 11, 2013 06:22 PM

                                                                                                                                                                              Porterhouse steak, sauteed mushrooms, baked potatoes, green beans almondine. Simple cooking for me after a busy day. It looks like we'll be able to continue getting good groceries in 2014 - our individual-insurance broker came up with a different health insurance option that keeps costs level (our current plan had a 25% price increase).

                                                                                                                                                                              1 Reply
                                                                                                                                                                              1. re: MidwesternerTT
                                                                                                                                                                                MidwesternerTT Nov 12, 2013 04:19 PM

                                                                                                                                                                                And tonight a composed salad with the leftovers. I gently warmed the remaining steak thinly sliced & the remaining green beans & sliced almonds, and made mini-grilled-cheese sandwich croutons. Bed of lettuce, sprinkled with grape tomato halves, and the croutons, spoonfuls of green beans at 3/6/9/12 and steak fanned across the top. Creamy Poppyseed dressing.

                                                                                                                                                                                Spiced pear bundt cake for dessert. It's been keeping well in the refrigerator.

                                                                                                                                                                              2. fldhkybnva Nov 11, 2013 04:42 PM

                                                                                                                                                                                I am still feeling rotten and had an unexpected long day at work. As I left work, I realized that I completely forgot to set the stove to clean last night since it was a mess from an overzealous frittata, so that's the first thing I did when I got home which left the oven out of service. Fortunately, I salvaged and decided that a stovetop soup would probably be a good option given my tempermental stomach and threw together a vat of shrimp with lobster sauce which was oh so good and didn't bother my stomach at all. I'm hoping tomorrow will be all better and I can get to the pepperoni parm :)

                                                                                                                                                                                More importantly, I would like to thank all Veterans for their honorable service. Papa Fieldhawk served 30 years in the Army, and I am grateful for he and all of his fellow servicemen and women who voluntarily make sacrifices for the rest of us. I wish I could have spent the day with him but I enjoyed a wonderful ceremony from the office window. While in a meeting of about 20 people, I noticed the hospital ceremony outside in the courtyard which you couldn't really ignore given that the walls are floor-to-ceiling windows. I noticed the crowd standing and then overheard the Star Spangled Banner, although I drew a lot of stares my immediate reaction was to stand with hand over heart. I'm glad that I was able to partake in some way even though I had to be at work.

                                                                                                                                                                                5 Replies
                                                                                                                                                                                1. re: fldhkybnva
                                                                                                                                                                                  s
                                                                                                                                                                                  suzigirl Nov 11, 2013 05:00 PM

                                                                                                                                                                                  Thank your father for his service and my freedom.
                                                                                                                                                                                  Bless your heart for being able to pull off a workday when your stomach is gone awry. When I am down, everything suffers. Feel better soon. You have been "off" to long.

                                                                                                                                                                                  1. re: suzigirl
                                                                                                                                                                                    fldhkybnva Nov 11, 2013 05:07 PM

                                                                                                                                                                                    Thanks, fingers crossed and I'll pass the message along. I truly believe that he loved nearly every minute of it and it was very hard for him when he retired a few years ago. I'm glad to have grown up as an Army brat and wouldn't have traded it for anything else. Hooah!! Your chicken stroganoff is now enticing me, it's belly pleasing right? It'd be a great use for the sour cream I've been meaning to use up in the fridge. It usually takes my body 3 or so days to get over the bloat madness so hopefully tomorrow I'll be better, today I sat in a chair feeling like an beached Orca.

                                                                                                                                                                                    1. re: fldhkybnva
                                                                                                                                                                                      s
                                                                                                                                                                                      suzigirl Nov 12, 2013 04:34 AM

                                                                                                                                                                                      It was more of a chicken breast with a stroganoff sauce but it was tasty and my belly didn't get upset. I also ate a good portion. Hopefully the stomach madness subsides soon. I feel for you.

                                                                                                                                                                                  2. re: fldhkybnva
                                                                                                                                                                                    b
                                                                                                                                                                                    Berheenia Nov 12, 2013 07:28 AM

                                                                                                                                                                                    I usually enjoy oven cleaning as it heats us the kitchen nicely.
                                                                                                                                                                                    Your father sure gave your family a wonderful heritage. You must be very proud of him. Nice that you were able to participate in that ceremony, even through a window! Wish I had tracked one down yesterday as these small towns usually do a good job with them.

                                                                                                                                                                                    1. re: Berheenia
                                                                                                                                                                                      fldhkybnva Nov 12, 2013 07:53 AM

                                                                                                                                                                                      Oh yes, I got save a few bucks by turning the heat off it gets so steamy and cozy. The small town ceremonies are in fact usually quite nice and they seem to make more of a particular point to honor such holidays.

                                                                                                                                                                                  3. linguafood Nov 11, 2013 04:10 PM

                                                                                                                                                                                    The dice are cast. We're off to the new local brewery to continue eating our way through the menu.

                                                                                                                                                                                    Here's hoping the smelts (or sardine sliders, let's not be picky) are finally available!!

                                                                                                                                                                                    2 Replies
                                                                                                                                                                                    1. re: linguafood
                                                                                                                                                                                      s
                                                                                                                                                                                      suzigirl Nov 11, 2013 04:21 PM

                                                                                                                                                                                      I want pub food. Hopefully this week. Have fun. Eats me a slider will ya?

                                                                                                                                                                                      1. re: suzigirl
                                                                                                                                                                                        linguafood Nov 11, 2013 04:58 PM

                                                                                                                                                                                        I totally would, but we had another change of plans -- now it's cocktails and sashimi (and/or Cantonese food). It'll have to do '-)

                                                                                                                                                                                    2. chefathome Nov 11, 2013 04:05 PM

                                                                                                                                                                                      Finger foods mostly - Buffalo wings, garlic roast potato fries with blueberry "ketchup", baked beans from last night, celery and carrot sticks/bleu cheese dip. Sometimes you just crave something bad - really, really bad.

                                                                                                                                                                                      2 Replies
                                                                                                                                                                                      1. re: chefathome
                                                                                                                                                                                        gini Nov 12, 2013 06:58 AM

                                                                                                                                                                                        Wait, blueberry ketchup? As a dip for fries? Please elaborate!

                                                                                                                                                                                        1. re: gini
                                                                                                                                                                                          chefathome Nov 12, 2013 08:36 AM

                                                                                                                                                                                          It is a Serious Eats recipe and soooo good with fries, especially sweet potato fries. I could about a cup of it as is!

                                                                                                                                                                                      2. s
                                                                                                                                                                                        suzigirl Nov 11, 2013 03:58 PM

                                                                                                                                                                                        Tonight is a sort of deconstructed stroganoff with chicken since i had ground beef a couple of nights ago that i wanted to make into stroganoff. Chicken breasts seasoned with badia and sunny Paris seared in a pan and popped in a 350 oven. Button mushrooms and sliced onions are sauted in a pan til nice and brown. A sprinkle of flour and a few more minutes to toast the flour and then some chicken stock, a splash of worcesteshire go in and a bit of sour cream to finish. I am not going make it to saucy because I am serving roasted rosemary fingerling potatoes instead of buttered noodles. Cute little Roly poly zucchini cut into wedges and coated in oo, salt, pepper and garlic and roasted. Dishes will be plentiful tonight. I may try to recruit help for cleanup.

                                                                                                                                                                                        9 Replies
                                                                                                                                                                                        1. re: suzigirl
                                                                                                                                                                                          a
                                                                                                                                                                                          acssss Nov 11, 2013 04:06 PM

                                                                                                                                                                                          Hey, it goes without saying... the person who cooks DOES NOT CLEAN UP!

                                                                                                                                                                                          1. re: suzigirl
                                                                                                                                                                                            linguafood Nov 11, 2013 04:07 PM

                                                                                                                                                                                            That chicken sounds so much better than my chicken.

                                                                                                                                                                                            Bawk, bawk, bawk.... baw gaaaaaawwwwp.

                                                                                                                                                                                            Bon appetit!

                                                                                                                                                                                            1. re: linguafood
                                                                                                                                                                                              s
                                                                                                                                                                                              suzigirl Nov 11, 2013 04:19 PM

                                                                                                                                                                                              Thanks. Fingers crossed.

                                                                                                                                                                                            2. re: suzigirl
                                                                                                                                                                                              fldhkybnva Nov 11, 2013 04:30 PM

                                                                                                                                                                                              Wow, Badia and Sunny Paris, you've been in my kitchen again? I love the combination.

                                                                                                                                                                                              1. re: fldhkybnva
                                                                                                                                                                                                s
                                                                                                                                                                                                suzigirl Nov 11, 2013 04:53 PM

                                                                                                                                                                                                And mushroom and onions. Right in your wheelhouse. Mine, too.

                                                                                                                                                                                                1. re: suzigirl
                                                                                                                                                                                                  fldhkybnva Nov 11, 2013 05:03 PM

                                                                                                                                                                                                  Goes without saying, since SO has been away I do miss the chuckles at my "ugly plates of brown"

                                                                                                                                                                                              2. re: suzigirl
                                                                                                                                                                                                fldhkybnva Nov 11, 2013 05:27 PM

                                                                                                                                                                                                Thank for reminding me, I'm nearly out of Sunny Paris. Given my salt issues and the fabulousity of this stuff it runs out quickly which is a shame for the price .

                                                                                                                                                                                                1. re: fldhkybnva
                                                                                                                                                                                                  s
                                                                                                                                                                                                  suzigirl Nov 12, 2013 04:26 AM

                                                                                                                                                                                                  Don't I know. It is brutal to pay for but it is so good. I wish I had that foodshooter to send someone the Aleppo I have.

                                                                                                                                                                                                  1. re: suzigirl
                                                                                                                                                                                                    fldhkybnva Nov 12, 2013 04:45 AM

                                                                                                                                                                                                    Ooh I'd love it. It now comes the "table" with me which these days is the couch.

                                                                                                                                                                                              3. steve h. Nov 11, 2013 03:52 PM

                                                                                                                                                                                                Leftovers are on tonight's menu.

                                                                                                                                                                                                I have some lobster chunks that need to be used so bisque it is. There will be a green salad on the side topped by a drizzle of olive oil, a squeeze of lemon and a sprinkle of sea salt.

                                                                                                                                                                                                I'll be raising a glass to all my brothers and sisters who served their country.

                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                1. re: steve h.
                                                                                                                                                                                                  a
                                                                                                                                                                                                  acssss Nov 11, 2013 03:59 PM

                                                                                                                                                                                                  Only you, Steve, would have lobster chunks that need to be used :-)
                                                                                                                                                                                                  I have lobster maybe once every couple of years... at a restaurant... on my birthday... if I'm good.

                                                                                                                                                                                                  And, yes, salute to all those who serve and who have served our country!

                                                                                                                                                                                                  1. re: acssss
                                                                                                                                                                                                    steve h. Nov 11, 2013 05:34 PM

                                                                                                                                                                                                    Thanks.

                                                                                                                                                                                                    It was a tasty meal.

                                                                                                                                                                                                2. f
                                                                                                                                                                                                  foodieX2 Nov 11, 2013 03:46 PM

                                                                                                                                                                                                  Tonight is leftovers of my "make do" beef stew. Yesterday I discovered 2+ lbs of stew meat from our cow but had no interest in going to the store so I decided to "make do" with what I had on hand.

                                                                                                                                                                                                  I seasoned the meat with S&P, sprinkled with flour and seared in peanut oil in the slow cooker pot. Took the meat out and added 2 shallots, a small red onion, a med. yellow onion, and a couple of frozen cloves of garlic and sautéed until soft and fragrant, Added a small can of tomato paste to the veggies and let that cook down. Put the meat back in along with small cubes of assorted potatoes and chopped up borderline carrots. Over the whole thing went some red wine, beef broth, dried thyme, bay leaves, a couple of heavy dashes of worcestershire sauce and tabasco. Last but not least about a cup or so of finely chopped prunes. Gave the whole thing a big stir and set my slow cooker for 4 hours. Meanwhile I baked up a loaf of simple white bread to go with it. It was quite good and very filling.

                                                                                                                                                                                                  I think it will be even better tonight!

                                                                                                                                                                                                  4 Replies
                                                                                                                                                                                                  1. re: foodieX2
                                                                                                                                                                                                    fldhkybnva Nov 11, 2013 04:29 PM

                                                                                                                                                                                                    Make do is often surprisingly amazing, I need to remind myself of that when I feel uninspired by the thought of "make do." I am trying to clean out the fridge,freezer, and pantry somewhat for the holidays so going to try to convince myself to "make do" for a couple of weeks. I'm sure I'll inevitably still fill up grocery carts, but will fight the urge. I can't seem to just not buy things even if I know I already have a house full for example if I buy extra the week before, tough habit to break. I'll still buy the usual amount for "back up"...crazy much?

                                                                                                                                                                                                    1. re: fldhkybnva
                                                                                                                                                                                                      f
                                                                                                                                                                                                      foodieX2 Nov 11, 2013 04:59 PM

                                                                                                                                                                                                      I totally hear you. If I hadn't been so lazy I would have gone to the store, LOL.

                                                                                                                                                                                                      I think I like doing a pantry challenge just because it means I can go shopping…

                                                                                                                                                                                                    2. re: foodieX2
                                                                                                                                                                                                      MidwesternerTT Nov 11, 2013 05:43 PM

                                                                                                                                                                                                      I was with you until you added dried plums/prunes -- I've never had those with beef, only with pork. Do they just dissolve to become part of the sauce, or keep their shape?

                                                                                                                                                                                                      1. re: MidwesternerTT
                                                                                                                                                                                                        f
                                                                                                                                                                                                        foodieX2 Nov 11, 2013 05:55 PM

                                                                                                                                                                                                        You don't know what you are missing! They some what disappear/dissolve but add such richness and depth of flavor.

                                                                                                                                                                                                    3. a
                                                                                                                                                                                                      acssss Nov 11, 2013 03:31 PM

                                                                                                                                                                                                      Oh and lest I forget.
                                                                                                                                                                                                      On my bucket list for the second half of my life is to make more and more things homemade (less chemicals, yada yada yada)
                                                                                                                                                                                                      This last weekend, due to husbands desire and need to have turkey sandwiches at school, I bought woodchips (next time, I'll get some from our forest) and made for the first time smoked turkey breasts for sandwiches on the cooktop in our kitchen. Probably most of you do that on a regular basis, but for me it was a very bid deal. I'm very proud :-)

                                                                                                                                                                                                      Now... all I have to do is learn how to raise and kill the turkey myself

                                                                                                                                                                                                      10 Replies
                                                                                                                                                                                                      1. re: acssss
                                                                                                                                                                                                        fldhkybnva Nov 11, 2013 04:27 PM

                                                                                                                                                                                                        Wow nice, I have also pretty much started making as much as possible at home. It's fun and allows me to have control which I love! I often get ideas for sauces or dressings in the store and then just recreate at home. The sight of Pimento cheese last week is what led to me recent obsession and various homemade versions.

                                                                                                                                                                                                        1. re: fldhkybnva
                                                                                                                                                                                                          a
                                                                                                                                                                                                          acssss Nov 11, 2013 05:09 PM

                                                                                                                                                                                                          Thanks, even though I know for some cooks this is like child's play :-)
                                                                                                                                                                                                          Good luck with the cheese fldhkybnva - and FEEL BETTER

                                                                                                                                                                                                          1. re: acssss
                                                                                                                                                                                                            fldhkybnva Nov 11, 2013 05:22 PM

                                                                                                                                                                                                            Thanks, gotta start somewhere.

                                                                                                                                                                                                        2. re: acssss
                                                                                                                                                                                                          j
                                                                                                                                                                                                          Jeanne Nov 12, 2013 04:19 AM

                                                                                                                                                                                                          You made smoked turkey breasts in your kitchen? Please explain how!

                                                                                                                                                                                                          Can't do it at my place because there's no way I could get the ventilation needed - but am curious.

                                                                                                                                                                                                          1. re: Jeanne
                                                                                                                                                                                                            a
                                                                                                                                                                                                            acssss Nov 12, 2013 08:31 AM

                                                                                                                                                                                                            No ventilation needed! That's what was amazing. The kitchen smelled WONDERFUL and no smoke. This is how I did it:

                                                                                                                                                                                                            I used an 8 qt pot, but if you have a large piece of meat, you may need a larger pot.
                                                                                                                                                                                                            Cover the bottom with a 10x10 piece of aluminum foil
                                                                                                                                                                                                            Sprinkle 3 Tbl of wood chips (I used Cameron's Maple) over the foil
                                                                                                                                                                                                            Cover the wood chips with another 10x10 piece of aluminum foil
                                                                                                                                                                                                            Put a steamer over the foil (I used a stainless steel steamer)
                                                                                                                                                                                                            Place the turkey breasts (skin side up) on the steamer.
                                                                                                                                                                                                            Season the meat (I just seasoned the skin with Cajun spice)
                                                                                                                                                                                                            Tightly line the pot lid with aluminum foil, and cover the pot.
                                                                                                                                                                                                            Add additional aluminum foil around the top and make sure it is tight.
                                                                                                                                                                                                            I have a gas stove, but heard it was fine with electric as well - turn heat to max for 5 minutes
                                                                                                                                                                                                            Turn heat down to medium/medium low
                                                                                                                                                                                                            Cook for 45 minutes - 1 hour

                                                                                                                                                                                                            Don't lift the lid before it is done - and if you take out the meat and cover the lid quickly, you won't have any smoke.

                                                                                                                                                                                                            Good luck

                                                                                                                                                                                                            1. re: acssss
                                                                                                                                                                                                              mariacarmen Nov 12, 2013 08:52 AM

                                                                                                                                                                                                              oh we are definitely going to try this. thanks!

                                                                                                                                                                                                              1. re: acssss
                                                                                                                                                                                                                Cherylptw Nov 12, 2013 01:36 PM

                                                                                                                                                                                                                You didn't need to add any liquid to the pot to keep the bottom from burning? Interesting method....

                                                                                                                                                                                                                1. re: Cherylptw
                                                                                                                                                                                                                  a
                                                                                                                                                                                                                  acssss Nov 12, 2013 05:12 PM

                                                                                                                                                                                                                  No liquid... then it would be steamed, not smoked :-)
                                                                                                                                                                                                                  Try it... you'll like it!

                                                                                                                                                                                                                  1. re: acssss
                                                                                                                                                                                                                    Cherylptw Nov 13, 2013 05:54 PM

                                                                                                                                                                                                                    Thanks!

                                                                                                                                                                                                            2. re: acssss
                                                                                                                                                                                                              MidwesternerTT Nov 12, 2013 11:00 AM

                                                                                                                                                                                                              Nope - most of us don't do cooktop smoked turkey breasts. That moves you into "advanced" category in my books. Thanks for the encouragement to try it and your clear instructions.

                                                                                                                                                                                                            3. b
                                                                                                                                                                                                              Berheenia Nov 11, 2013 03:18 PM

                                                                                                                                                                                                              Potatoes are baking, Bulleit for the vet, wine for me, pork chops are finishing up in their spicy buttermilk for a braise in a screaming hot pan before they join the potatoes briefly. Spinach is the veg.

                                                                                                                                                                                                              2 Replies
                                                                                                                                                                                                              1. re: Berheenia
                                                                                                                                                                                                                s
                                                                                                                                                                                                                suzigirl Nov 11, 2013 03:36 PM

                                                                                                                                                                                                                Please thank the vet on behalf of my family.

                                                                                                                                                                                                                1. re: suzigirl
                                                                                                                                                                                                                  b
                                                                                                                                                                                                                  Berheenia Nov 11, 2013 03:58 PM

                                                                                                                                                                                                                  :)

                                                                                                                                                                                                              2. a
                                                                                                                                                                                                                acssss Nov 11, 2013 03:03 PM

                                                                                                                                                                                                                I was busy busy busy all weekend and ate ate ate... the phyllo dough came out perfect, as usual (did I marry the right man, or what?) - and we had the entire weekend to stuff ourselves with stuffed pastries :-)

                                                                                                                                                                                                                Unfortunately, it's hard to beat that, so I won't even try.

                                                                                                                                                                                                                Tonight on the menu are mashed baked potatoes smothered in green beans with tomatoes and onions (cinnamon, cumin, turmeric, paprika to spice it up) - the green beans come out like a sauce (hence the smothering).

                                                                                                                                                                                                                Hope you all had a good weekend and are prepared for the cold weather... (I LOVE the snow - can't wait!!)

                                                                                                                                                                                                                5 Replies
                                                                                                                                                                                                                1. re: acssss
                                                                                                                                                                                                                  roxlet Nov 11, 2013 03:46 PM

                                                                                                                                                                                                                  What did you stuff the phyllo with??

                                                                                                                                                                                                                  1. re: roxlet
                                                                                                                                                                                                                    a
                                                                                                                                                                                                                    acssss Nov 11, 2013 03:54 PM

                                                                                                                                                                                                                    Some with feta, some with mushrooms, some with spinach and some with mashed potatoes.

                                                                                                                                                                                                                    Husband also makes the phyllo a bit thicker when he makes croissants out of them (that's one of our thanksgiving desserts) and stuffs them with delicious cream!

                                                                                                                                                                                                                    1. re: acssss
                                                                                                                                                                                                                      roxlet Nov 12, 2013 04:39 AM

                                                                                                                                                                                                                      Those sound fantastic! Savory strudel is so delicious.

                                                                                                                                                                                                                      1. re: roxlet
                                                                                                                                                                                                                        a
                                                                                                                                                                                                                        acssss Nov 12, 2013 08:50 AM

                                                                                                                                                                                                                        That is a good name for it... I think I'll steal that.
                                                                                                                                                                                                                        He makes two kinds of dough that I stuff - one is phyllo dough, which I prefer, and the other is a lighter more buttery puff pastry. Every time I want him to make it, I have to start explaining the texture and I never know what to call them - now I do - thanks!

                                                                                                                                                                                                                  2. re: acssss
                                                                                                                                                                                                                    f
                                                                                                                                                                                                                    Frizzle Nov 11, 2013 04:21 PM

                                                                                                                                                                                                                    I'm so impressed by the home made phyllo! Enjoy the snow.

                                                                                                                                                                                                                  3. rabaja Nov 11, 2013 02:14 PM

                                                                                                                                                                                                                    Smothered pork chops. A recipe from my mil, which I haven't made since last winter, probably.
                                                                                                                                                                                                                    These are browned, then cooked slowly along with sautéed onions, tomato sauce and a few other ingredients I tried not to think about too much as I shook them into the pot. I deglazed with some Dessert wine, as it was the only thing within reach. We will see how that goes.
                                                                                                                                                                                                                    A bakes sweet potato to go with, and hopefully some sautéed spinach if I can make it to the store.
                                                                                                                                                                                                                    I marinated my little 2# brisket in soy Vay today, in anticipation of braising it tomorrow. It's so tiny, but I figure a good jumping off point. Any pointers with this guy?
                                                                                                                                                                                                                    I think I'll do 300F for two to three hours, then uncoved and blasted to crisp up the edges. Sides are very much up in the air still, BUT I'm COOKING!
                                                                                                                                                                                                                    Obviously, a big deal for me :)

                                                                                                                                                                                                                    6 Replies
                                                                                                                                                                                                                    1. re: rabaja
                                                                                                                                                                                                                      s
                                                                                                                                                                                                                      suzigirl Nov 11, 2013 03:29 PM

                                                                                                                                                                                                                      Yea to you cooking and a big fat yea to the menu. It sounds great.

                                                                                                                                                                                                                      1. re: rabaja
                                                                                                                                                                                                                        a
                                                                                                                                                                                                                        acssss Nov 11, 2013 03:40 PM

                                                                                                                                                                                                                        rabaja - I had to go google "soy Vay" - embarrassed to say I never heard of it before, but I love brisket, so I'm gonna go get me somma that and try to cook it with that.

                                                                                                                                                                                                                        1. re: acssss
                                                                                                                                                                                                                          rabaja Nov 11, 2013 04:12 PM

                                                                                                                                                                                                                          Someone posted about the brisket in Soy Vay (scubadoo?) a couple of threads ago, and it sounded so good and easy to me.
                                                                                                                                                                                                                          I'm hoping it rains tomorrow so that the braise will be warm and comforting. It will likely be sunny and 72. Must talk to the husband about that move east.

                                                                                                                                                                                                                          1. re: rabaja
                                                                                                                                                                                                                            a
                                                                                                                                                                                                                            acssss Nov 11, 2013 05:03 PM

                                                                                                                                                                                                                            I must've missed that - but I'm going to buy it and try it.
                                                                                                                                                                                                                            We lived in Austin for a few years, and my husband, who loves the warm weather, was in 7th heaven. I, on the other hand, although Austin is one of the more beautiful cities in America, missed the "four seasons" - especially the snow (ny'er - typical!)

                                                                                                                                                                                                                            1. re: rabaja
                                                                                                                                                                                                                              tcamp Nov 12, 2013 08:53 AM

                                                                                                                                                                                                                              I did the brisket that FoodChic posted about and it was delish!

                                                                                                                                                                                                                              http://chowhound.chow.com/topics/9224...

                                                                                                                                                                                                                              1. re: tcamp
                                                                                                                                                                                                                                rabaja Nov 12, 2013 09:02 AM

                                                                                                                                                                                                                                That's it! Thank you for the link. I'm getting ready to throw mine in the oven now.

                                                                                                                                                                                                                                What did you serve as sides?

                                                                                                                                                                                                                        2. Njchicaa Nov 11, 2013 02:02 PM

                                                                                                                                                                                                                          Not feeling so hot today. The stress at work is going to kill me. Anyway, tonight's dinner is going to be leftover smoked brisket, TJ cheese tortellini, and French onion soup I made on Saturday. It's a hodge podge of stuff but easy enough to get ready.

                                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                                          1. re: Njchicaa
                                                                                                                                                                                                                            a
                                                                                                                                                                                                                            acssss Nov 11, 2013 03:42 PM

                                                                                                                                                                                                                            Take it easy Njchicaa - brisket is better as leftovers anyway.

                                                                                                                                                                                                                            1. re: Njchicaa
                                                                                                                                                                                                                              m
                                                                                                                                                                                                                              MamasCooking Nov 11, 2013 04:48 PM

                                                                                                                                                                                                                              Your food always sounds so delicious to me. I hope the job stress cools down for you soon.

                                                                                                                                                                                                                            2. icey Nov 11, 2013 01:52 PM

                                                                                                                                                                                                                              After a trip to the US this weekend and a stop at Wegmans (I love this store), I had a little Spanish feast last night. Marcona Almonds, membrillo, tortas de aciete, and 18 month Manchego. Tonight will be local lambchops with beer braised brussel sprouts and bacon.
                                                                                                                                                                                                                              Thank you all for inspiration; I have been in a culinary rut lately.

                                                                                                                                                                                                                              2 Replies
                                                                                                                                                                                                                              1. re: icey
                                                                                                                                                                                                                                mariacarmen Nov 11, 2013 02:00 PM

                                                                                                                                                                                                                                welcome, icey!
                                                                                                                                                                                                                                both dinners sound great. I particularly love those tortas de aceite!

                                                                                                                                                                                                                                1. re: icey
                                                                                                                                                                                                                                  LindaWhit Nov 11, 2013 02:11 PM

                                                                                                                                                                                                                                  Nicely done on the Wegmans-inspired Spanish feast! And tonight's dinner sounds just as good!

                                                                                                                                                                                                                                2. Cherylptw Nov 11, 2013 01:31 PM

                                                                                                                                                                                                                                  Comfort food nite: chicken fried chicken featuring boneless chicken breasts (leaving the skin on) pounded and egg washed then coated in seasoned flour. These will be lightly fried then finished in the oven. Mashed potatoes & brown chicken gravy and buttered peas with cumin and onion for sides. Leaning toward making a few biscuits for the gravy.

                                                                                                                                                                                                                                  4 Replies
                                                                                                                                                                                                                                  1. re: Cherylptw
                                                                                                                                                                                                                                    boyzoma Nov 11, 2013 02:07 PM

                                                                                                                                                                                                                                    That sounds so yummy! Pardon me while I wipe up my drool. Hope you post a pix. I would love to lick the screen and I'm sure it would taste good! LOL.

                                                                                                                                                                                                                                    1. re: boyzoma
                                                                                                                                                                                                                                      Cherylptw Nov 11, 2013 06:14 PM

                                                                                                                                                                                                                                      Here's a pic; its not that clear but anyways :)

                                                                                                                                                                                                                                      T'was good!

                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                    2. re: Cherylptw
                                                                                                                                                                                                                                      a
                                                                                                                                                                                                                                      acssss Nov 11, 2013 03:10 PM

                                                                                                                                                                                                                                      Sound like a mini-thanksgiving

                                                                                                                                                                                                                                      1. re: Cherylptw
                                                                                                                                                                                                                                        m
                                                                                                                                                                                                                                        MamasCooking Nov 11, 2013 07:06 PM

                                                                                                                                                                                                                                        That is making me very hungry. It sounds delicious.

                                                                                                                                                                                                                                      2. helen_m Nov 11, 2013 12:58 PM

                                                                                                                                                                                                                                        Yesterday's slow roasted pork is being turned into sugo (a new term for me!) I've added onions, garlic, celery, carrot, bay, fennel seeds, rosemary, sage, tomatoes and wine. I was toying with the idea of making pappardelle to serve it with but I've got a package of TJ's dried stuff that will do. A salad of shaved fennel, rocket, lemon and parmesan to go alongside side. I can't wait!

                                                                                                                                                                                                                                        1. mariacarmen Nov 11, 2013 12:56 PM

                                                                                                                                                                                                                                          oh you people!

                                                                                                                                                                                                                                          I have been on a non-cooking-but-eating-2-day extravaganza, so much so that last night, after a huge happy hour repast (fried chicken, burger, oysters, chips, padron peppers - all shared but still a lot of food) with some local and not-local CH-ers, then a stop at a bar for wonderfully spicy and buttery cilantro & habanero popcorn, and THEN "dinner" at a Laotian place, I vowed today would be a day of fasting. and then I come here and i'm suddenly starving again.

                                                                                                                                                                                                                                          the BF is home tonight and making dinner. chicken something. and i'm dying for it already. "grumble-grumble", said the greedy and forgetful tummy.

                                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                                          1. re: mariacarmen
                                                                                                                                                                                                                                            a
                                                                                                                                                                                                                                            acssss Nov 11, 2013 03:14 PM

                                                                                                                                                                                                                                            I know what you mean MC

                                                                                                                                                                                                                                          2. prima Nov 11, 2013 12:34 PM

                                                                                                                                                                                                                                            First snow squall predicted for this evening in my neck of the woods. A little wet snow is falling now, but melting just before it hits the ground.

                                                                                                                                                                                                                                            We celebrated Cdn Thanksgiving last month, but I'm lucky to be invited to an American Thanksgiving dinner in a couple weeks, prepared by a very talented Chowhound.

                                                                                                                                                                                                                                            Turkey kofte tonight, with quinoa pilaf and the roasted squash with tahini from Ottolenghi and Tamimi's Jerusalem book.

                                                                                                                                                                                                                                            1. gini Nov 11, 2013 11:27 AM

                                                                                                                                                                                                                                              I'm back from my West Coast travel (and boy did I eat well!).

                                                                                                                                                                                                                                              Things we ate to celebrate being back in the kitchen:
                                                                                                                                                                                                                                              beef bourguignon - the best beef stew option, clearly
                                                                                                                                                                                                                                              Braised lamb shanks with green beans
                                                                                                                                                                                                                                              An outdoor BBQ/bondfire - this included things like brisket chili, corn bread, s'mores, butternut squash bisque

                                                                                                                                                                                                                                              I think tonight we'll eat some super spicy beef chili.

                                                                                                                                                                                                                                              This week we meet the wood stove folks to see about installing our Vermont Castings stove in our living room. I love the winter!

                                                                                                                                                                                                                                              6 Replies
                                                                                                                                                                                                                                              1. re: gini
                                                                                                                                                                                                                                                mariacarmen Nov 11, 2013 12:52 PM

                                                                                                                                                                                                                                                did you report on the SF Board about your eating adventures, gini?

                                                                                                                                                                                                                                                1. re: mariacarmen
                                                                                                                                                                                                                                                  gini Nov 12, 2013 06:56 AM

                                                                                                                                                                                                                                                  No, I didn't. I'm a lazy hound.

                                                                                                                                                                                                                                                2. re: gini
                                                                                                                                                                                                                                                  a
                                                                                                                                                                                                                                                  acssss Nov 11, 2013 03:13 PM

                                                                                                                                                                                                                                                  I love the winter too! Can't wait for the snow to come, which from what I've heard may be this week... well.. just a tad

                                                                                                                                                                                                                                                  1. re: acssss
                                                                                                                                                                                                                                                    fldhkybnva Nov 11, 2013 04:25 PM

                                                                                                                                                                                                                                                    I'll send you any snow that lands in Baltimore this winter, I am not a fan of the white stuff :)

                                                                                                                                                                                                                                                    1. re: acssss
                                                                                                                                                                                                                                                      chefathome Nov 11, 2013 06:56 PM

                                                                                                                                                                                                                                                      Please feel free to take ours. I am tired of it already! We have about 25 cm deep with your name written all over it. :)

                                                                                                                                                                                                                                                      1. re: acssss
                                                                                                                                                                                                                                                        gini Nov 12, 2013 06:56 AM

                                                                                                                                                                                                                                                        It was snowing when I woke up this morning! But sadly it didn't stick.

                                                                                                                                                                                                                                                    2. iowagirl Nov 11, 2013 10:25 AM

                                                                                                                                                                                                                                                      Last night while EJ was at poker, I spent some quality time in the kitchen! Made this thai butternut soup from the cooking light website, but used full fat coconut milk and veggie stock instead of chicken because that was what I had. http://www.myrecipes.com/recipe/thai-...
                                                                                                                                                                                                                                                      Since it is cold, windy and snowing here today, that will hit the spot after hot Pilates. I have a head of broccoli that needs using, so will try to think of something that will sort of complement the soup!

                                                                                                                                                                                                                                                      I also made a big spinach/romaine salad for lunches this week and some homemade cherry date bars for snacks. By this time I was tired and hungry, so made myself the last quesadilla from the leftover chicken, pepper onion mix, poured a glass of wine and tried to catch up on Top Chef!

                                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                                      1. re: iowagirl
                                                                                                                                                                                                                                                        l
                                                                                                                                                                                                                                                        ludmilasdaughter Nov 13, 2013 08:37 AM

                                                                                                                                                                                                                                                        Sounds like a great butternut soup recipe. I've added it to my Pepperplate account. Thanks!

                                                                                                                                                                                                                                                      2. k
                                                                                                                                                                                                                                                        Kontxesi Nov 11, 2013 09:25 AM

                                                                                                                                                                                                                                                        I've got two rib-eye steaks in the fridge that need to get made tonight. Not sure what's going to go with them. I've got broccoli, oyster mushrooms, carrots (if they are still good), one sprig of rosemary.... I'll come up with something, hopefully! I've read that roasted mushrooms are an interesting crunch factor....

                                                                                                                                                                                                                                                        6 Replies
                                                                                                                                                                                                                                                        1. re: Kontxesi
                                                                                                                                                                                                                                                          linguafood Nov 11, 2013 09:31 AM

                                                                                                                                                                                                                                                          Oyster mushrooms are one of my favorite mushrooms! They don't cook down as much as others, and have a wonderful flavor just sautéed in some butter and/or bacon fat along with some onions, and you can get them quite crispy.

                                                                                                                                                                                                                                                          You could make them as a side, or add a bit of wine & cream & herb of your choice as sauce for the rib-eyes.

                                                                                                                                                                                                                                                          (Not that I think rib-eyes need any sauce....mmmmmmrib-eyes).

                                                                                                                                                                                                                                                          1. re: linguafood
                                                                                                                                                                                                                                                            k
                                                                                                                                                                                                                                                            Kontxesi Nov 11, 2013 09:59 AM

                                                                                                                                                                                                                                                            Hmmm. No wine and no cream in the house, and I can't go get any.... Think I can whip something up, though. My boyfriend does love a good mushroom sauce. I'd have to make pasta....

                                                                                                                                                                                                                                                            Oh. Speaking of pasta. I have a bunch of leftover sauce from last week. I guess I need to focus on using that up. Maybe kind of a Swiss steak application? Seems like a waste of good rib-eyes, but I've been so bad about letting things go. I threw away four containers of leftovers last night!

                                                                                                                                                                                                                                                            1. re: Kontxesi
                                                                                                                                                                                                                                                              linguafood Nov 11, 2013 10:04 AM

                                                                                                                                                                                                                                                              No freezer?

                                                                                                                                                                                                                                                              And as for the shrooms, they are really just fine without wine or cream. Let 'em speak for themselves :-)

                                                                                                                                                                                                                                                              Shrooms & steak are a match made in heaven.

                                                                                                                                                                                                                                                              1. re: linguafood
                                                                                                                                                                                                                                                                k
                                                                                                                                                                                                                                                                Kontxesi Nov 11, 2013 10:13 AM

                                                                                                                                                                                                                                                                The sauce has already been in the fridge for... five days, I think. I think I should go ahead and use it now that it's been in there that long, no? I'm really bad at freezing leftovers. I know I should, but I just... don't. :/

                                                                                                                                                                                                                                                                1. re: Kontxesi
                                                                                                                                                                                                                                                                  fldhkybnva Nov 11, 2013 10:23 AM

                                                                                                                                                                                                                                                                  Meh, it's fine to freeze but I have a low threshold for leftovers.

                                                                                                                                                                                                                                                                  1. re: fldhkybnva
                                                                                                                                                                                                                                                                    k
                                                                                                                                                                                                                                                                    Kontxesi Nov 11, 2013 10:26 AM

                                                                                                                                                                                                                                                                    I grew up on leftovers, but I'm finding it harder and harder to get myself to eat them. I'm not sure why I keep cooking for 6 when I'm only feeding 2!

                                                                                                                                                                                                                                                        2. linguafood Nov 11, 2013 09:14 AM

                                                                                                                                                                                                                                                          I ended up nixing the Trini-Chinese chicken idea, as I realized there was no 5 spice in the house (nor the fixings for it), and I got to the store too late to give the thighs a proper marinating time.

                                                                                                                                                                                                                                                          So instead I made a recipe for "lemon chicken" I had pepperplated a while ago, courtesy of the FN.

                                                                                                                                                                                                                                                          It has you sweat 9 (!) garlic cloves in "good" olive oil (not that cheap-ass crap I usually cook with hahahaha), then take that off the heat, add 2 tbsps lemon zest, 1/3 cuppa dry white, 3 tbsps of lemon juice, some oregano, salt & thyme.

                                                                                                                                                                                                                                                          You place the thighs skin up on the sauce which has been poured into a baking pan, brush the skin with olive oil, s&p, and put in the 400° oven.

                                                                                                                                                                                                                                                          Meh. Not only did dinner *kill* us (chicken thighs can be tricky for us, we don't fare so well with chicken fat unless it's all cooked off like on the grill, for example), but it was also pretty boring.

                                                                                                                                                                                                                                                          And then, Ms. Worst Short-Term Memory On The Block realized that she (maybe.... probably... perhaps?) made this recipe before and was just as underwhelmed with it.

                                                                                                                                                                                                                                                          So I tossed it. Gone from Pepperplate forevah!

                                                                                                                                                                                                                                                          The mâche with toasted walnuts, avocado & bleu cheese with a tangy walnut vinaigrette, OTOH, really hit the spot.

                                                                                                                                                                                                                                                          Can't win 'em all.

                                                                                                                                                                                                                                                          As for WFD tonight? No clue. Forgot to take out the two boyguh patties we have in the freezer, so maybe we'll have to go out. Fer shame :-)

                                                                                                                                                                                                                                                          11 Replies
                                                                                                                                                                                                                                                          1. re: linguafood
                                                                                                                                                                                                                                                            linguafood Nov 11, 2013 09:18 AM

                                                                                                                                                                                                                                                            This looks better than it was.

                                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                                            1. re: linguafood
                                                                                                                                                                                                                                                              s
                                                                                                                                                                                                                                                              suzigirl Nov 11, 2013 10:00 AM

                                                                                                                                                                                                                                                              That is really to bad because it really does look good.

                                                                                                                                                                                                                                                              1. re: suzigirl
                                                                                                                                                                                                                                                                linguafood Nov 11, 2013 10:05 AM

                                                                                                                                                                                                                                                                Well, I wasn't happy with how floppy and beige the skin was after 50 min (!), so I put them under the broiler.... cue burnt skin '-(

                                                                                                                                                                                                                                                                Oh well. Now that I removed the recipe permanently I am in no danger of repeating the same mistake again in half a year.

                                                                                                                                                                                                                                                                1. re: linguafood
                                                                                                                                                                                                                                                                  biondanonima Nov 11, 2013 11:39 AM

                                                                                                                                                                                                                                                                  What I usually do instead of deleting the recipe is make a note in Pepperplate that I made it and that it sucked. That way, I don't encounter it on a website in the future and forget that I already made it!

                                                                                                                                                                                                                                                                  1. re: biondanonima
                                                                                                                                                                                                                                                                    linguafood Nov 11, 2013 11:44 AM

                                                                                                                                                                                                                                                                    I'm hopeful that 2 strikes might linger in my brain slightly longer than a one-off. But you're right -- I'll probably be stuck for ideas half a year from now, google chicken recipes and go "oooh! lemon chicken! what a nice idea!!"

                                                                                                                                                                                                                                                                    Ha.

                                                                                                                                                                                                                                                                    1. re: biondanonima
                                                                                                                                                                                                                                                                      l
                                                                                                                                                                                                                                                                      ludmilasdaughter Nov 13, 2013 08:14 AM

                                                                                                                                                                                                                                                                      That's what I do too. I think I may have learned that from you!

                                                                                                                                                                                                                                                              2. re: linguafood
                                                                                                                                                                                                                                                                juliejulez Nov 11, 2013 03:42 PM

                                                                                                                                                                                                                                                                That's a bummer about your lemon chicken. i've done that before, when I don't keep accurate records on Pinterest and I end up making something I didn't really like the first time again.

                                                                                                                                                                                                                                                                If you wanted to try it sometime, this lemon chicken recipe is a winner winner chicken dinner: http://www.inspiredtaste.net/18649/ea...

                                                                                                                                                                                                                                                                1. re: juliejulez
                                                                                                                                                                                                                                                                  linguafood Nov 11, 2013 03:51 PM

                                                                                                                                                                                                                                                                  That does look slightly better than the one I used, although the ingredients are almost identical, save for the mustard.

                                                                                                                                                                                                                                                                  I probably shoulda crisped up the skins in the pan before putting it all in the oven. I cannot abide floppy skin.

                                                                                                                                                                                                                                                                  1. re: linguafood
                                                                                                                                                                                                                                                                    juliejulez Nov 11, 2013 04:17 PM

                                                                                                                                                                                                                                                                    Floppy skin is gross and is why I used to hate skin-on chicken.... once I had good crispy skinned chicken, I loved it.

                                                                                                                                                                                                                                                                    1. re: linguafood
                                                                                                                                                                                                                                                                      weezieduzzit Nov 11, 2013 04:51 PM

                                                                                                                                                                                                                                                                      A small butane kitchen torch is very handy in the unfortunate event of floppy chicken skin.

                                                                                                                                                                                                                                                                      1. re: weezieduzzit
                                                                                                                                                                                                                                                                        linguafood Nov 11, 2013 04:59 PM

                                                                                                                                                                                                                                                                        That is true. I have one somewhere...... but where, that is the question.

                                                                                                                                                                                                                                                                2. ChristinaMason Nov 11, 2013 08:19 AM

                                                                                                                                                                                                                                                                  Tonight we'll be having that flat iron steak and arugula I mentioned previously. If there's any cauliflower in the freezer, I'll make "mash"---otherwise, maybe some braised or sauteed cabbage.

                                                                                                                                                                                                                                                                  2 Replies
                                                                                                                                                                                                                                                                  1. re: ChristinaMason
                                                                                                                                                                                                                                                                    fldhkybnva Nov 11, 2013 10:22 AM

                                                                                                                                                                                                                                                                    Flat iron is such a great cut, it's one of my top 3 favorites these days.

                                                                                                                                                                                                                                                                    1. re: fldhkybnva
                                                                                                                                                                                                                                                                      gingershelley Nov 13, 2013 10:59 AM

                                                                                                                                                                                                                                                                      Agree - tender and flavorful. I can get one of the ones in cryovac, cut it in 2 or 3 steaks 'for one' and get several portions out of one package.

                                                                                                                                                                                                                                                                  2. l
                                                                                                                                                                                                                                                                    ludmilasdaughter Nov 11, 2013 08:11 AM

                                                                                                                                                                                                                                                                    I've been so busy reading and drooling over your posts that I haven't had time to post myself. Because I know you're just dying to find out what I've had for dinner!

                                                                                                                                                                                                                                                                    I had a really crazy busy weekend, and was exhausted yesterday. All I could muster up was Annie's shells with white cheddar (I use Greek yogurt in place of milk), along with some chopped and fried up turkey kielbasa. That really hit the spot as I plopped myself down on the couch to watch the Saints whoop the Cowboys.

                                                                                                                                                                                                                                                                    I have some beautiful grass fed beef shanks from the market, along with some beets, carrots, celery and cabbage.I foresee borscht on tonight's menu. My friends should be happy as I always wind up with a ton, and as the hubster is still in Iraq, the leftovers shall be shared.

                                                                                                                                                                                                                                                                    Oh, and I have to brag about a major score that I got at the market. I absolutely love my fish monger. I got there later in the morning, so he cut me a deal on one pound of wild caught salmon, and five very sizable rainbow trouts, all for $25.00! Whoot. He just wanted to get rid of it. Oh, and I should mention that he's a total hottie as well. Heehee.

                                                                                                                                                                                                                                                                    9 Replies
                                                                                                                                                                                                                                                                    1. re: ludmilasdaughter
                                                                                                                                                                                                                                                                      LindaWhit Nov 11, 2013 08:21 AM

                                                                                                                                                                                                                                                                      GREAT score on the fish, ludmilasdaughter!

                                                                                                                                                                                                                                                                      And if your husband is in the military service in Iraq, please thank him for his service from all of us today.

                                                                                                                                                                                                                                                                      1. re: LindaWhit
                                                                                                                                                                                                                                                                        l
                                                                                                                                                                                                                                                                        ludmilasdaughter Nov 11, 2013 09:40 AM

                                                                                                                                                                                                                                                                        Thanks, Linda. He's not in the service, thankfully, but those were kind words to remind us all to thank a service member/veteran.

                                                                                                                                                                                                                                                                      2. re: ludmilasdaughter
                                                                                                                                                                                                                                                                        s
                                                                                                                                                                                                                                                                        suzigirl Nov 11, 2013 09:56 AM

                                                                                                                                                                                                                                                                        Man am I jealous. I paid 17.99 a pound for wild caught salmon yesterday. I don't even want to know what my bf spent for the stone crab claws since this is an awful season. But he knows how much I love them and he is sweet like that.
                                                                                                                                                                                                                                                                        Loving the sound of your borscht. It is the perfect time of the year for it.

                                                                                                                                                                                                                                                                        1. re: suzigirl
                                                                                                                                                                                                                                                                          fldhkybnva Nov 11, 2013 10:22 AM

                                                                                                                                                                                                                                                                          I hate that I love wild caught salmon - for a whopping $24.99/lb.

                                                                                                                                                                                                                                                                        2. re: ludmilasdaughter
                                                                                                                                                                                                                                                                          l
                                                                                                                                                                                                                                                                          ludmilasdaughter Nov 12, 2013 06:00 AM

                                                                                                                                                                                                                                                                          Well, my evening didn't work out as planned. I was so exhausted by the time I got home I just didn't have the energy to make borscht. Borscht is really easy, but there's just so much prep work. So I compromised. I made the beef stock. I chopped up the beets, onions, carrots, and celery. Everything is in tupperwear containers in the fridge. So tonight all I have to do is chop up the cabbage, potatoes, green pepper, parsley and celery and build the soup. I wound up eating leftover Mongolian beef.

                                                                                                                                                                                                                                                                          I'm still astounded by the seafood score! My monger hasn't had stone crab claws in a while. I'll have to ask him about that.

                                                                                                                                                                                                                                                                          1. re: ludmilasdaughter
                                                                                                                                                                                                                                                                            melpy Nov 12, 2013 09:03 AM

                                                                                                                                                                                                                                                                            I hear you. After a two hour curriculum council meeting devoted to a workshop on poverty (for which I had already read they entire book because they told us to and then proceeded to teach the book as the workshop) I was pooped and starving.

                                                                                                                                                                                                                                                                            After an hour of debating with my husband about what to eat instead of the soup and salad I was going to make, we ended up with meat and cheese calzones from one of the local pizza shops. It was fabulous.

                                                                                                                                                                                                                                                                            No more slacking this week. I should get home at a reasonable time to actually cook the food I had planned.

                                                                                                                                                                                                                                                                            1. re: melpy
                                                                                                                                                                                                                                                                              l
                                                                                                                                                                                                                                                                              ludmilasdaughter Nov 13, 2013 07:56 AM

                                                                                                                                                                                                                                                                              I hope it works out for you, because it's certainly not working out for me. Once again, no borscht making. Some of my lady friends that I haven't seen in ages invited me out to a new Tapas restaurant in town. I couldn't resist.

                                                                                                                                                                                                                                                                              And tonight, I've got a work function dinner that I have to attend.

                                                                                                                                                                                                                                                                              Maybe tomorrow night, but then I also have to make tapas for a tapas party that I'm going to on Friday. Ugh. Maybe I ought to freeze that stock until this weekend and cut my losses with the cut up veggies. So frustrating!

                                                                                                                                                                                                                                                                              1. re: ludmilasdaughter
                                                                                                                                                                                                                                                                                melpy Nov 14, 2013 03:26 AM

                                                                                                                                                                                                                                                                                Made the soup and salad which were very good. lots of leftover soup left through. Do you think I can freeze butternut squash soup thy contains half and half?

                                                                                                                                                                                                                                                                                1. re: melpy
                                                                                                                                                                                                                                                                                  l
                                                                                                                                                                                                                                                                                  ludmilasdaughter Nov 14, 2013 08:31 AM

                                                                                                                                                                                                                                                                                  I don't see why not. It may separate a little when frozen, but should be fine once it's reheated.

                                                                                                                                                                                                                                                                        3. h
                                                                                                                                                                                                                                                                          Harters Nov 11, 2013 01:52 AM

                                                                                                                                                                                                                                                                          We can't match the complex and powerful flavours of many of the dinners already shared on the thread. You really are clever cooks and I remain in wonder at your efforts.

                                                                                                                                                                                                                                                                          Here, at Casa Harters, there's "leftovers frittata". Carrot, green beans & potatoes from Saturday's dinner; a little Parmesan over the top before it finishes under the grill. Mixed salad to accompany, bottled dressing.

                                                                                                                                                                                                                                                                          1. m
                                                                                                                                                                                                                                                                            MamasCooking Nov 10, 2013 08:11 PM

                                                                                                                                                                                                                                                                            It is a chilly 58 degrees here in my N. California city. I have a crockpot of beef vegetable soup simmering away. I have a nice mixed salad with home grown tomatoes that my vines just keep producing. I am debating corn bread. I also have some cold crispy Fuji apples to slice up and enjoy. For now as I wait for my soup to brew...I am satiating myself with piping hot Constant Comment tea.

                                                                                                                                                                                                                                                                            1. f
                                                                                                                                                                                                                                                                              Frizzle Nov 10, 2013 05:49 PM

                                                                                                                                                                                                                                                                              Well hello. I'm back again after being fairly useless at cooking anything vaguely interesting since I started working from home whilst attempting to wrangle an energetic toddler at the same time. I'm starting to get into the swing of things though, and the spring produce here is incredibly inspiring. I keep buying more than we can eat.

                                                                                                                                                                                                                                                                              Tonight we're using up leftovers from a BBQ in the weekend. BBQ-ed chicken 'nibbles' will be reheated and served with a golden beetroot salsa (a recipe from Jerusalem that they serve with mackerel). We'll start however with a globe artichoke each to dissect, dunk and devour.

                                                                                                                                                                                                                                                                              Other food projects today include bacon to cold smoke and the toddler is demanding we make pink cupcakes. The bacon should come out great, my baking skills however leave a lot to be desired.

                                                                                                                                                                                                                                                                              10 Replies
                                                                                                                                                                                                                                                                              1. re: Frizzle
                                                                                                                                                                                                                                                                                linguafood Nov 10, 2013 05:53 PM

                                                                                                                                                                                                                                                                                Welcome back, Friz.

                                                                                                                                                                                                                                                                                1. re: Frizzle
                                                                                                                                                                                                                                                                                  steve h. Nov 10, 2013 06:02 PM

                                                                                                                                                                                                                                                                                  Welcome back.

                                                                                                                                                                                                                                                                                  1. re: Frizzle
                                                                                                                                                                                                                                                                                    LindaWhit Nov 10, 2013 06:04 PM

                                                                                                                                                                                                                                                                                    I'm pretty sure the look of the cupcakes won't much matter to the toddler. :-)

                                                                                                                                                                                                                                                                                    And welcome back!

                                                                                                                                                                                                                                                                                    1. re: Frizzle
                                                                                                                                                                                                                                                                                      b
                                                                                                                                                                                                                                                                                      Berheenia Nov 11, 2013 05:26 AM

                                                                                                                                                                                                                                                                                      How nice to have you back and to hear about springtime in NZ! Tonight we are expecting an Arctic cold front. Will look forward to your posts about spring produce!

                                                                                                                                                                                                                                                                                      1. re: Frizzle
                                                                                                                                                                                                                                                                                        ChristinaMason Nov 11, 2013 05:30 AM

                                                                                                                                                                                                                                                                                        It wasn't the same without you!

                                                                                                                                                                                                                                                                                        1. re: Frizzle
                                                                                                                                                                                                                                                                                          mariacarmen Nov 11, 2013 12:47 PM

                                                                                                                                                                                                                                                                                          i'd wondered about you! glad to see you back!

                                                                                                                                                                                                                                                                                          1. re: Frizzle
                                                                                                                                                                                                                                                                                            f
                                                                                                                                                                                                                                                                                            Frizzle Nov 11, 2013 04:16 PM

                                                                                                                                                                                                                                                                                            Thanks all for the warm welcome back. You're all the best. :)

                                                                                                                                                                                                                                                                                            And last night's dinner - the golden beetroot salad was killer. I'm not a beetroot fan but the golden ones are milder and more carrot flavoured than red. The original recipe is here if anyone is interested.http://www.theguardian.com/lifeandsty...

                                                                                                                                                                                                                                                                                            1. re: Frizzle
                                                                                                                                                                                                                                                                                              melpy Nov 12, 2013 09:01 AM

                                                                                                                                                                                                                                                                                              I wish our CSA would do the golden. I can't even buy the golden beets at the grocery store. Does it grow regionally only?

                                                                                                                                                                                                                                                                                              1. re: melpy
                                                                                                                                                                                                                                                                                                f
                                                                                                                                                                                                                                                                                                Frizzle Nov 12, 2013 11:10 AM

                                                                                                                                                                                                                                                                                                I have no idea. I couldn't find them in Australia but have found them in a few shops in New Zealand.

                                                                                                                                                                                                                                                                                                1. re: melpy
                                                                                                                                                                                                                                                                                                  juliejulez Nov 12, 2013 06:55 PM

                                                                                                                                                                                                                                                                                                  I had golden beets in a side in a restaurant in Laramie, Wyoming. Not sure where they came from though :)

                                                                                                                                                                                                                                                                                            2. melpy Nov 10, 2013 04:49 PM

                                                                                                                                                                                                                                                                                              Soup and salad on Monday. Butternut squash soup and roasted beet salad with goat cheese and a maple dressing both from my dishing up Vermont cookbook. Later this week Marcella Hazan's meatballs with cabbage. One night will be chicken cutlet with mashed potatoes and broccoli. Other than that it is up in the air.

                                                                                                                                                                                                                                                                                              1. weezieduzzit Nov 10, 2013 04:13 PM

                                                                                                                                                                                                                                                                                                After a great weekend of watching friends land speed racing at El Mirage (like in Worlds Fastest Indian, if you're not a racing fan, except that was Bonneville,) my eyes are fried from the fine dust, getting sunscreen in them and the insane reflection off the lake bed. Dinner must be easy! Knowing ahead of time I'd want easy, 2 large London Broils have been marinating since Friday night (planned leftovers for lunches.) They will be cooked on the grill since the weather couldn't be better- upper 80s all weekend and for at least the next 4 days. Trader Joe's french green beans and some eggplant (the plants are STILL kicking out a dozen a week!) for sides, I'll make a foil packet for the beans so we'll only have plates and wine glasses to wash.

                                                                                                                                                                                                                                                                                                3 Replies
                                                                                                                                                                                                                                                                                                1. re: weezieduzzit
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                                                                                                                                                                                                                                                                                                  suzigirl Nov 10, 2013 04:35 PM

                                                                                                                                                                                                                                                                                                  Nice dinner. I love the idea of cooking extra beef for lunches.

                                                                                                                                                                                                                                                                                                  1. re: suzigirl
                                                                                                                                                                                                                                                                                                    weezieduzzit Nov 10, 2013 04:38 PM

                                                                                                                                                                                                                                                                                                    It also happens to be our older Bengal's absolute favorite food so we like to have some extra for her. She gets the craziest meow ever.

                                                                                                                                                                                                                                                                                                    1. re: weezieduzzit
                                                                                                                                                                                                                                                                                                      s
                                                                                                                                                                                                                                                                                                      suzigirl Nov 10, 2013 04:55 PM

                                                                                                                                                                                                                                                                                                      I had two Bengals named Fire and Ice(sisters) that i lost in a divorce and two siamese/ silver bengals that I have now(Cashmere and Romo, bro and sis) that you can peep on the My cat loves people food thread. I am super familiar with the crazy meow. And the kitty wants beef, give the girl beef. I am in love with the breed. So beautiful.

                                                                                                                                                                                                                                                                                                2. s
                                                                                                                                                                                                                                                                                                  suzigirl Nov 10, 2013 03:57 PM

                                                                                                                                                                                                                                                                                                  Jealous as hell of lingua's smoked salmon inspired me to get some today at the butcher and make lemon, butter, dill and badia and garlic salmon. Sides will be jasmine rice and broccoli. It isn't smoked but it will fit the bill.

                                                                                                                                                                                                                                                                                                  4 Replies
                                                                                                                                                                                                                                                                                                  1. re: suzigirl
                                                                                                                                                                                                                                                                                                    helen_m Nov 10, 2013 04:23 PM

                                                                                                                                                                                                                                                                                                    Sounds delicious and healthy suzi.

                                                                                                                                                                                                                                                                                                    1. re: helen_m
                                                                                                                                                                                                                                                                                                      s
                                                                                                                                                                                                                                                                                                      suzigirl Nov 10, 2013 04:32 PM

                                                                                                                                                                                                                                                                                                      Thanks Helen. I did sneak a little butter in there but mostly healthy. I really enjoy the combo that I first had prepared for me by my boyfriend. However his portion will include melted cheddar on the fish. Not my thing but it makes him happy.

                                                                                                                                                                                                                                                                                                    2. re: suzigirl
                                                                                                                                                                                                                                                                                                      linguafood Nov 10, 2013 04:57 PM

                                                                                                                                                                                                                                                                                                      Lovely salmon treatment. And not everything needs to be smoked. At least that's what people keep saying to me :-D

                                                                                                                                                                                                                                                                                                      1. re: linguafood
                                                                                                                                                                                                                                                                                                        s
                                                                                                                                                                                                                                                                                                        suzigirl Nov 10, 2013 05:05 PM

                                                                                                                                                                                                                                                                                                        Yes but it just looked so lovely and smokey delicious. What do they know?

                                                                                                                                                                                                                                                                                                    3. LindaWhit Nov 10, 2013 03:46 PM

                                                                                                                                                                                                                                                                                                      Abandon hope (of dieting!) all ye who enter this thread!

                                                                                                                                                                                                                                                                                                      I love this thread - in the past few hours, there has been a veritable smorgasbord of Colorado chili, flat iron steak, pepperoni chicken parm, brown gloop (a.k.a. Cauliflower & lentil curry), meatloaf, pan-fried hake, chopped salad, spring rolls (or pizza), Pad Thai, Snow Cap salad, venison tenderloin with caramelized onion/garlic/beef stock & red wine sauce....can you IMAGINE the buffet if we were all cooking? ;-) If you have no inspiration as to "What can I cook tonight?" - this is the thread for you. :-)

                                                                                                                                                                                                                                                                                                      As for me, I was inspired by JonParker's thread about Chicken Lyra, something he created and named after his new kitten.

                                                                                                                                                                                                                                                                                                      http://chowhound.chow.com/topics/923158

                                                                                                                                                                                                                                                                                                      I've cut everything in half for 2 portions, and am using dried tarragon instead of fresh, as well as champagne vinegar instead of sherry vinegar. Dinner is just a few minutes away, and the house smells good!

                                                                                                                                                                                                                                                                                                      The sides will be buttered egg noodles and sauteed chopped red bell pepper and spinach, seasoned with salt and Aleppo pepper - and sauteed in bacon fat from this morning's bacon, over-easy eggs, and toasted English muffin. Always a good repurposing when you can use bacon fat.

                                                                                                                                                                                                                                                                                                      Hence the lead sentence of my post - Abandon hope (of dieting!). ;-)

                                                                                                                                                                                                                                                                                                      Oh yeah - there's wine for the cook. Fortification is needed for going back to work tomorrow morning.

                                                                                                                                                                                                                                                                                                      10 Replies
                                                                                                                                                                                                                                                                                                      1. re: LindaWhit
                                                                                                                                                                                                                                                                                                        helen_m Nov 10, 2013 04:27 PM

                                                                                                                                                                                                                                                                                                        Cheers Linda, Sunday night wine is olbigatory here. Enjoy what's left of the weekend, I say. And here's to abandoning dieting!

                                                                                                                                                                                                                                                                                                        1. re: LindaWhit
                                                                                                                                                                                                                                                                                                          linguafood Nov 10, 2013 04:58 PM

                                                                                                                                                                                                                                                                                                          That JP recipe caught my eye, too. Let us know what you think.

                                                                                                                                                                                                                                                                                                          1. re: linguafood
                                                                                                                                                                                                                                                                                                            LindaWhit Nov 10, 2013 05:06 PM

                                                                                                                                                                                                                                                                                                            It was pretty good - I needed to add more dried tarragon, as mine was a bit weak, but love the combination of flavors. Oh - and there's no need for the cornstarch slurry if you let the heavy cream/chicken stock/mushroom mixture simmer long enough.

                                                                                                                                                                                                                                                                                                          2. re: LindaWhit
                                                                                                                                                                                                                                                                                                            steve h. Nov 10, 2013 05:14 PM

                                                                                                                                                                                                                                                                                                            "Abandon hope..."

                                                                                                                                                                                                                                                                                                            Yeah, dieters beware. Lobster bisque was on the the table tonight. This was the real deal based on Auguste Escoffier's recipe with a modest update by Jasper White. Lots of cream, lots of wine, lots of brandy. Amontillado, just a splash, to send the bowl over the top.

                                                                                                                                                                                                                                                                                                            The dish is labor intensive and takes a few days but the technique is very simple.

                                                                                                                                                                                                                                                                                                            Go for it. The results are worth it. Deb is proud.

                                                                                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                                                                                            1. re: steve h.
                                                                                                                                                                                                                                                                                                              LindaWhit Nov 10, 2013 05:19 PM

                                                                                                                                                                                                                                                                                                              Oh.
                                                                                                                                                                                                                                                                                                              My.
                                                                                                                                                                                                                                                                                                              Freakin'.
                                                                                                                                                                                                                                                                                                              MY.

                                                                                                                                                                                                                                                                                                              Escoffier and Jasper. Helluva combo!

                                                                                                                                                                                                                                                                                                              1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                steve h. Nov 10, 2013 05:28 PM

                                                                                                                                                                                                                                                                                                                Jasper White is a Jersey boy.

                                                                                                                                                                                                                                                                                                                1. re: steve h.
                                                                                                                                                                                                                                                                                                                  LindaWhit Nov 10, 2013 05:42 PM

                                                                                                                                                                                                                                                                                                                  :-)

                                                                                                                                                                                                                                                                                                            2. re: LindaWhit
                                                                                                                                                                                                                                                                                                              rabaja Nov 10, 2013 05:53 PM

                                                                                                                                                                                                                                                                                                              You forgot the gingerbread.
                                                                                                                                                                                                                                                                                                              ;)

                                                                                                                                                                                                                                                                                                              1. re: rabaja
                                                                                                                                                                                                                                                                                                                LindaWhit Nov 10, 2013 06:00 PM

                                                                                                                                                                                                                                                                                                                Rats. I had that in my first post, but I hit the wrong button and the site reversed and I lost my entire post and had to retype. Definitely AND GINGERBREAD! ;-)

                                                                                                                                                                                                                                                                                                                1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                  rabaja Nov 11, 2013 02:46 AM

                                                                                                                                                                                                                                                                                                                  It was the item that made me salivate the most, lol.

                                                                                                                                                                                                                                                                                                            3. helen_m Nov 10, 2013 03:46 PM

                                                                                                                                                                                                                                                                                                              I have had a pork shoulder slow-roasting in the oven since our brunch guests left at about 2.30. The meat is pretty much done and we've added onion, garlic, celery, carrot, bay and will add some cooked cannellini beans in a bit to go all cassoulet-esque. We'll just wilt some cavolo nero with butter and garlic to eat with it. I'm planning to make some sugo later in the week with the leftovers, the shoulder was huge!

                                                                                                                                                                                                                                                                                                              Some pinot noir on the go, I'm totally enamoured with domestic wine!

                                                                                                                                                                                                                                                                                                              1. Cherylptw Nov 10, 2013 02:56 PM

                                                                                                                                                                                                                                                                                                                Tonight is venison tenderloin seasoned with salt free herb seasoning, granulated onion, pepper, cumin and a touch of salt; seared in a non stick skillet and finished in the oven with a chunky caramelized onion/garlic/beef stock & red wine sauce. Sides are leftover collards seasoned with smoked neck bones and roasted potatoes that have been thickly sliced and seasoned with hot smoked paprika, dried thyme, seasoned salt & pepper.

                                                                                                                                                                                                                                                                                                                I baked the BF his favorite gingerbread...smells great in here!

                                                                                                                                                                                                                                                                                                                12 Replies
                                                                                                                                                                                                                                                                                                                1. re: Cherylptw
                                                                                                                                                                                                                                                                                                                  linguafood Nov 10, 2013 03:30 PM

                                                                                                                                                                                                                                                                                                                  Damn, I wish I could get my hands on some venison tenderloin. But all the hunters around here eat it themselves, and we have no venison in the stores. Wah.

                                                                                                                                                                                                                                                                                                                  1. re: linguafood
                                                                                                                                                                                                                                                                                                                    Cherylptw Nov 10, 2013 04:24 PM

                                                                                                                                                                                                                                                                                                                    I have to turn down gifts of venison right now because I don't have room in either of my freezers; still working on last season's catch. The sad thing is most hunters around here just want the "prime" tenderloin cut and maybe a ham then they take the rest to the woods and dump it, which I find a travesty! I have ribs, shoulder, tenderloin and ham plus sausage we made last year. I'd love to take more....

                                                                                                                                                                                                                                                                                                                    1. re: Cherylptw
                                                                                                                                                                                                                                                                                                                      LindaWhit Nov 10, 2013 04:26 PM

                                                                                                                                                                                                                                                                                                                      OMG!!!! Can't they freeze it and donate it to food pantries or soup kitchens? Jaysus, what a waste!

                                                                                                                                                                                                                                                                                                                      1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                        Cherylptw Nov 10, 2013 04:58 PM

                                                                                                                                                                                                                                                                                                                        There are a lot of hunters who donate but the government is so funny about accepting the meat, even if it is processed properly. Read these articles from earlier in the year: http://www.fieldandstream.com/blogs/wild-chef/2013/03/la-health-officials-destroy-1600-pounds-venison-donated-hunters

                                                                                                                                                                                                                                                                                                                        http://www.grandviewoutdoors.com/arti...

                                                                                                                                                                                                                                                                                                                        1. re: Cherylptw
                                                                                                                                                                                                                                                                                                                          boyzoma Nov 10, 2013 05:04 PM

                                                                                                                                                                                                                                                                                                                          I know where we live, even if you hit a deer/elk/etc. in the road by accident with your car, and you call the authorities immediately, they won't donate the meat to even a local shelter. So sad and what a waste of such good meat.

                                                                                                                                                                                                                                                                                                                    2. re: linguafood
                                                                                                                                                                                                                                                                                                                      fldhkybnva Nov 11, 2013 10:21 AM

                                                                                                                                                                                                                                                                                                                      Me too, I always see it as Wegmans but at that price, not even I will bite.

                                                                                                                                                                                                                                                                                                                    3. re: Cherylptw
                                                                                                                                                                                                                                                                                                                      juliejulez Nov 10, 2013 03:47 PM

                                                                                                                                                                                                                                                                                                                      Cheryl! Just the person I wanted to "talk" to. Can you check out my "Elk, Antelope and Moose, oh my!" thread that I posted a few hours ago and see if you have any ideas for me? I'm guessing antelope might be similar to Venison.

                                                                                                                                                                                                                                                                                                                      1. re: juliejulez
                                                                                                                                                                                                                                                                                                                        boyzoma Nov 10, 2013 04:12 PM

                                                                                                                                                                                                                                                                                                                        I know I'm not Cheryl, but I did post a reply to you on your post. Hope you enjoy all your fabulous finds. If you decide you don't want to go there, just pack it up in dry ice and send it to me!!!!! Happy eating.

                                                                                                                                                                                                                                                                                                                        1. re: juliejulez
                                                                                                                                                                                                                                                                                                                          Cherylptw Nov 10, 2013 04:47 PM

                                                                                                                                                                                                                                                                                                                          Julie; I looked at your post and left you some links to check out. I'm looking forward to reading your posts when you start cooking those meats.

                                                                                                                                                                                                                                                                                                                          1. re: Cherylptw
                                                                                                                                                                                                                                                                                                                            juliejulez Nov 10, 2013 08:55 PM

                                                                                                                                                                                                                                                                                                                            Thank you Cheryl! I'm looking forward to "playing" with the meat!

                                                                                                                                                                                                                                                                                                                        2. re: Cherylptw
                                                                                                                                                                                                                                                                                                                          boyzoma Nov 10, 2013 04:56 PM

                                                                                                                                                                                                                                                                                                                          Gingerbread - OMG - GINGERBREAD - for real? Is it warm? Is there butter for that? I think I have died and gone to heaven. Oh, wow. Have not had that in ages. PANT, PANT, PANT, PANT.

                                                                                                                                                                                                                                                                                                                          1. re: boyzoma
                                                                                                                                                                                                                                                                                                                            Cherylptw Nov 10, 2013 05:14 PM

                                                                                                                                                                                                                                                                                                                            Lol! It was warm and I mixed in a stick of melted butter before baking...BF eats it without the extra butter but he zaps it in the microwave to warm it. I hardly ever eat the stuff but he loves it so I make it every few weeks. Reminds him of his grandmother's gingerbread which he hadn't had in 20 years before I started making it.... the 9 inch pan will be gone by Tuesday

                                                                                                                                                                                                                                                                                                                        3. MidwesternerTT Nov 10, 2013 02:37 PM

                                                                                                                                                                                                                                                                                                                          Snow Cap Salad is chlling / flavor-melding in the fridge. We'll have it with warm naan bread.

                                                                                                                                                                                                                                                                                                                          It started to be simply BLT salad, but I noticed I had all the ingredients on-hand to expand to make layers - iceberg lettuce, thawed green peas, halved grape tomatoes, a pound of bacon that I cooked in oven then diced, 3 hardboiled eggs slice, and 8 oz. shredded Swiss cheese. The dressing that "frosts" the top layer is equal parts sour cream & salad dressing (I used fat free versions of both), thinned by lemon juice and seasoned to taste with garlic salt.

                                                                                                                                                                                                                                                                                                                          1. rainbowbrown Nov 10, 2013 02:36 PM

                                                                                                                                                                                                                                                                                                                            Last night we made burgers with roasted fingerling potatoes. Tonight I'm making chile colorado with local pork. Also rice and refried flor de mayo beans (also local). I was thinking I might want margaritas tonight, but turns out I'm out of grand marnier. Oh well, beer it is.

                                                                                                                                                                                                                                                                                                                            1. chefathome Nov 10, 2013 02:24 PM

                                                                                                                                                                                                                                                                                                                              We had a hankering for Pad Thai so that is what I am making tonight.

                                                                                                                                                                                                                                                                                                                              1. v
                                                                                                                                                                                                                                                                                                                                vttp926 Nov 10, 2013 02:23 PM

                                                                                                                                                                                                                                                                                                                                Its a tossup between goi cuon aka fresh spring rolls aka summer rolls or pizza. Got everything for both just not sure what in the mood for.

                                                                                                                                                                                                                                                                                                                                1. b
                                                                                                                                                                                                                                                                                                                                  Berheenia Nov 10, 2013 01:56 PM

                                                                                                                                                                                                                                                                                                                                  Dinner at the little French restaurant with a nice dessert. I adhere to free day Sundays. Going to marinate pork chops in buttermilk for a 24 hours for WFD tomorrow. Special dinner for Veteran's Day.

                                                                                                                                                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                                                                                                                                                  1. re: Berheenia
                                                                                                                                                                                                                                                                                                                                    boyzoma Nov 10, 2013 03:27 PM

                                                                                                                                                                                                                                                                                                                                    I love the weekends to cook the "big" meals of the week. Try to do lighter things during the week (but not always successful). I do no-cook Mondays, Wednesdays and Fridays. So much leftovers to use (someday I might learn how to cook for 2 - but I'm not counting on it). Those are my re-heat days/clean out the fridge days. :)

                                                                                                                                                                                                                                                                                                                                  2. gingershelley Nov 10, 2013 11:49 AM

                                                                                                                                                                                                                                                                                                                                    Well, last night the GF who came over for movies was more interested in the pepperoni going on a pizza instead of in chicken, so I made up some dough; we had a couple of cast-iron baked pizza's; one classic with pep, mushrooms, olives and roasted red peppers, and I made one with shredded spinach, prosciutto, basil-olive oil base, roasted garlic cloves and smoked fontina. Very good!

                                                                                                                                                                                                                                                                                                                                    Never got around to the chopped salad... so WFD tonight will be that, WITH pepperoni in it, and I am marinating a couple of chix leg/thighs in garlic, white wine, saffron, smoked paprika. Going to also bake a 1/2 an acorn squash that needs using up with some orange juice, more saffron, coriander, etc, and maybe some nuts and chopped prunes in the cavity for a bit of a Moroccan touch.

                                                                                                                                                                                                                                                                                                                                    Helen_m's Moro dinner last night put me in the mood for some 'warm' spice flavors!

                                                                                                                                                                                                                                                                                                                                    5 Replies
                                                                                                                                                                                                                                                                                                                                    1. re: gingershelley
                                                                                                                                                                                                                                                                                                                                      fldhkybnva Nov 10, 2013 01:41 PM

                                                                                                                                                                                                                                                                                                                                      I'm loving that marinade, great idea. Thanks for reminding me about the poor acorn squash that's been hanging in the pantry for a few weeks now.

                                                                                                                                                                                                                                                                                                                                      1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                                        gingershelley Nov 11, 2013 09:35 AM

                                                                                                                                                                                                                                                                                                                                        I am much more into butternut and turban squashes, but my kind-of-poor grocery outlet-ish store had them last week for 2 squash for $1.00 - had to get some. I get the craziest deals on produce there.

                                                                                                                                                                                                                                                                                                                                        1. re: gingershelley
                                                                                                                                                                                                                                                                                                                                          fldhkybnva Nov 11, 2013 10:20 AM

                                                                                                                                                                                                                                                                                                                                          Just out of curiosity, what is it you like more about the butternut and turban? I'm new to squash pretty much so just trying to learn as much as I can about differences.

                                                                                                                                                                                                                                                                                                                                          1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                                            gingershelley Nov 13, 2013 10:54 AM

                                                                                                                                                                                                                                                                                                                                            I find them to be more full-flavored, and not as 'watery' - esp. butternut - it is a really satisfying texture and squash flavor. Probably my absolute preference for a cooking squash. It holds it's shape in things like risotto, my poblano and butternut gratin I make for Tday, in a mixed roasted veg dish, lasagna, etc.

                                                                                                                                                                                                                                                                                                                                          2. re: gingershelley
                                                                                                                                                                                                                                                                                                                                            MidwesternerTT Nov 11, 2013 04:53 PM

                                                                                                                                                                                                                                                                                                                                            I love acorn squash. It's got a firm enough texture, although softer than a butternut squash, and similar sweet-tones flavor. I especially like that it's easy to microwave cook (just use potato techniques) and when split it you have 2 little squash "bowls" that can hold butter & brown sugar or rice/nuts mixture or chicken/veg mixture.

                                                                                                                                                                                                                                                                                                                                      2. Paprikaboy Nov 10, 2013 11:31 AM

                                                                                                                                                                                                                                                                                                                                        Pan fried hake with the remainder of the daal from Friday. I don't know what it is but white fish and a good spicy daal is one of my favourite combos ever.

                                                                                                                                                                                                                                                                                                                                        2 Replies
                                                                                                                                                                                                                                                                                                                                        1. re: Paprikaboy
                                                                                                                                                                                                                                                                                                                                          l
                                                                                                                                                                                                                                                                                                                                          ludmilasdaughter Nov 12, 2013 12:50 PM

                                                                                                                                                                                                                                                                                                                                          Lately I've been making some type of lentil dish every time I make salmon. I think that the combo of fish with lentils on the side just "works."

                                                                                                                                                                                                                                                                                                                                          1. re: ludmilasdaughter
                                                                                                                                                                                                                                                                                                                                            gingershelley Nov 13, 2013 10:52 AM

                                                                                                                                                                                                                                                                                                                                            Love lentils with fish - or with scallops. Yum!

                                                                                                                                                                                                                                                                                                                                        2. h
                                                                                                                                                                                                                                                                                                                                          Harters Nov 10, 2013 11:09 AM

                                                                                                                                                                                                                                                                                                                                          There's a brown gloop from the freezer meal, tonight at Casa Harters. Or, to be precise, a beige gloop meal. Cauliflower & lentil curry. With chappattis. And home made chutneys.

                                                                                                                                                                                                                                                                                                                                          1. boyzoma Nov 10, 2013 09:53 AM

                                                                                                                                                                                                                                                                                                                                            Tonight will be Meat Loaf (have not had that in forever), Mashed cream cheese potatoes with country gravy and steamed peas & carrots. Definitely comfort food.

                                                                                                                                                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                                                                                                                                                            1. re: boyzoma
                                                                                                                                                                                                                                                                                                                                              chefathome Nov 10, 2013 11:17 AM

                                                                                                                                                                                                                                                                                                                                              This is so my baileywick!

                                                                                                                                                                                                                                                                                                                                            2. linguafood Nov 10, 2013 09:41 AM

                                                                                                                                                                                                                                                                                                                                              Whew! The salmon was da bomb!!

                                                                                                                                                                                                                                                                                                                                              I was pretty anxious for it to turn out the way I wanted to (or just .... edible), as I had some temp snafus with the smoker in the beginning. It was a cold and blustery afternoon, so the heat was uneven and too high at times.

                                                                                                                                                                                                                                                                                                                                              That said, the 5 lbs. of smoked, maple-glazed salmon filets were damn near destroyed. You can see the teensy bit that's leftover -- maybe 4-5 oz. tops.

                                                                                                                                                                                                                                                                                                                                              So you could say I was *very* happy about the results, and so were my guests.

                                                                                                                                                                                                                                                                                                                                              Can't wait to smoke again :-)

                                                                                                                                                                                                                                                                                                                                              Tonight, however, the good old stand-by at casa lingua: TCC.

                                                                                                                                                                                                                                                                                                                                              It's a bit chilly to be grilling outside, but I'll just have to suck it up if I want that chickeny goodness on our plates tonight.

                                                                                                                                                                                                                                                                                                                                              Side will be a simple salad of mâche with walnut vinaigrette, maybe throw some diced avocado & toasted walnuts in there, we'll see....

                                                                                                                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                                                                                                                              3 Replies
                                                                                                                                                                                                                                                                                                                                              1. re: linguafood
                                                                                                                                                                                                                                                                                                                                                s
                                                                                                                                                                                                                                                                                                                                                suzigirl Nov 10, 2013 11:28 AM

                                                                                                                                                                                                                                                                                                                                                I am so proud of you. That picture is litteraly making my mouth water. Wowza

                                                                                                                                                                                                                                                                                                                                                1. re: linguafood
                                                                                                                                                                                                                                                                                                                                                  gingershelley Nov 10, 2013 11:37 AM

                                                                                                                                                                                                                                                                                                                                                  Yum! I am now craving hot smoked salmon. Damn you Lingua....

                                                                                                                                                                                                                                                                                                                                                  1. re: linguafood
                                                                                                                                                                                                                                                                                                                                                    scubadoo97 Nov 16, 2013 03:27 PM

                                                                                                                                                                                                                                                                                                                                                    Yum!

                                                                                                                                                                                                                                                                                                                                                  2. ChristinaMason Nov 10, 2013 08:39 AM

                                                                                                                                                                                                                                                                                                                                                    Dinner last night turned out great; I was very pleased. I love cooking for people who like to EAT! The coconut, cookie, and brown butter crust on the key lime pie (really more of a tart) was a big hit. I only wish I'd made more jerk chicken because I could really go for a piece right now. At least there's fruity slaw and rice leftover....might make a good breakfast with an egg?

                                                                                                                                                                                                                                                                                                                                                    Tonight's dinner will probably be peppered and seared flat iron steak over arugula with lemony dressing. We're planning a day trip, so whether that happens depends on whether we eat on the road. Opportunity cost and all.

                                                                                                                                                                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                                                                                                                                                                    1. re: ChristinaMason
                                                                                                                                                                                                                                                                                                                                                      fldhkybnva Nov 10, 2013 09:42 AM

                                                                                                                                                                                                                                                                                                                                                      "I love cooking for people who like to EAT!" I totally know this feeling. Not that I'm a food glutton, or maybe I am, but it's just no fun when others aren't excited about it :) Anything is good with eggs!

                                                                                                                                                                                                                                                                                                                                                      1. re: ChristinaMason
                                                                                                                                                                                                                                                                                                                                                        ChristinaMason Nov 11, 2013 05:33 AM

                                                                                                                                                                                                                                                                                                                                                        We indeed ate out at one of the nicer restaurants in Purcellville, VA. Our burgers were good, but the shredded cheese and bottled raspberry dressing on the salad was kind of a low point.

                                                                                                                                                                                                                                                                                                                                                      2. fldhkybnva Nov 10, 2013 08:06 AM

                                                                                                                                                                                                                                                                                                                                                        It's finally pepperoni chicken parm night! I'm being lazy and plan to use Trader Joe's basil marinara, though I will saute some garlic and onion in olive oil, toss in spicy chicken sausage and a hit of wine, and let the sauce simmer before it's poured over chicken stuffed with pepperoni and a mix of Muenster and smoked mozzarella. Simple sauteed broccoli stems will be on the side. I always toss them but think I'll start trying to use them to add to other dishes.

                                                                                                                                                                                                                                                                                                                                                        11 Replies
                                                                                                                                                                                                                                                                                                                                                        1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                                                          v
                                                                                                                                                                                                                                                                                                                                                          valerie Nov 10, 2013 10:01 AM

                                                                                                                                                                                                                                                                                                                                                          Wow, you are taking it to a whole other level! Chicken, pepperoni, chicken sausage and 2 kinds of cheese. Sounds good!

                                                                                                                                                                                                                                                                                                                                                          1. re: valerie
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                                                                                                                                                                                                                                                                                                                                                            suzigirl Nov 10, 2013 11:24 AM

                                                                                                                                                                                                                                                                                                                                                            Don't you love that you inspired a pepperoni chicken wildfire?

                                                                                                                                                                                                                                                                                                                                                            1. re: suzigirl
                                                                                                                                                                                                                                                                                                                                                              fldhkybnva Nov 10, 2013 12:02 PM

                                                                                                                                                                                                                                                                                                                                                              It's spreading, watch out!

                                                                                                                                                                                                                                                                                                                                                          2. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                                                            fldhkybnva Nov 10, 2013 07:23 PM

                                                                                                                                                                                                                                                                                                                                                            Well, dinner never happened :( I thought I was in the clear with my dear friend cabbage, but I guess not. I felt something brewing all day as I just felt really full with indigestion despite not eating much and it's only gotten worse over the day despite not eating much. Cabbage rears its ugly head again, so nibbles it was tonight. Fortunately I had some random bits in the fridge and had random bites of sliced roast turkey, cheese and salsa. Back on the cabbage wagon, looking forward to hopefully enjoying a hearty tomato dish tomorrow night.

                                                                                                                                                                                                                                                                                                                                                            1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                                                              ChristinaMason Nov 11, 2013 05:29 AM

                                                                                                                                                                                                                                                                                                                                                              Aw, sucks. I feel your pain. Hope you're back in top shape soon.

                                                                                                                                                                                                                                                                                                                                                              1. re: ChristinaMason
                                                                                                                                                                                                                                                                                                                                                                fldhkybnva Nov 11, 2013 06:46 AM

                                                                                                                                                                                                                                                                                                                                                                Thanks. The wambam of cabbage followed by an egg white broccoli frittata probably didnt help. I think part of it may be that I love cabbage so tend to eat a lot at one time but not sure ill be testing out portion size anytime soon :) or it could be that my granny just cooked the stuff to death, not leaving much to be digested by those feisty gut bacteria.

                                                                                                                                                                                                                                                                                                                                                              2. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                                                                s
                                                                                                                                                                                                                                                                                                                                                                suzigirl Nov 11, 2013 09:40 AM

                                                                                                                                                                                                                                                                                                                                                                Oh no. I feel so bad for you. I hope it passes soon. Ugh.

                                                                                                                                                                                                                                                                                                                                                                1. re: suzigirl
                                                                                                                                                                                                                                                                                                                                                                  fldhkybnva Nov 11, 2013 10:19 AM

                                                                                                                                                                                                                                                                                                                                                                  Thanks, I'm still feeling pretty rotten but trying to take it easy and not push my stomach too quickly. Given my recent snacking habit, I should be able to get enough in to keep up my energy

                                                                                                                                                                                                                                                                                                                                                                  1. re: fldhkybnva
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                                                                                                                                                                                                                                                                                                                                                                    suzigirl Nov 11, 2013 10:26 AM

                                                                                                                                                                                                                                                                                                                                                                    I hate to say it but sometimes we just can't digest things that we used to. It is a bitter pill to swallow especially when it is a food that we love.

                                                                                                                                                                                                                                                                                                                                                                    1. re: suzigirl
                                                                                                                                                                                                                                                                                                                                                                      fldhkybnva Nov 11, 2013 10:44 AM

                                                                                                                                                                                                                                                                                                                                                                      Yea, I can't think of anything else that would have done it. My stomach is just at a stand still.

                                                                                                                                                                                                                                                                                                                                                              3. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                                                                Njchicaa Nov 11, 2013 08:39 AM

                                                                                                                                                                                                                                                                                                                                                                My husband would be all over that meal!

                                                                                                                                                                                                                                                                                                                                                              4. helen_m Nov 10, 2013 06:24 AM

                                                                                                                                                                                                                                                                                                                                                                I had a hankering for Spanish flavours (no doubt inspired by the bottle of Txakoli I had squirrelled away) so made fish stew with peppers almonds and saffron from the Moro book. I did roasted potatoes dusted with smoked paprika and a generous sprinkle salt and spinach salad with sherry vinegar dressing. My 4 year old was a huge fan of the potatoes.

                                                                                                                                                                                                                                                                                                                                                                10 Replies
                                                                                                                                                                                                                                                                                                                                                                1. re: helen_m
                                                                                                                                                                                                                                                                                                                                                                  linguafood Nov 10, 2013 09:29 AM

                                                                                                                                                                                                                                                                                                                                                                  Wow! What kind of fish did you use in your stew?

                                                                                                                                                                                                                                                                                                                                                                  1. re: linguafood
                                                                                                                                                                                                                                                                                                                                                                    helen_m Nov 10, 2013 02:54 PM

                                                                                                                                                                                                                                                                                                                                                                    The original recipe suggests monkfish and clams, but I just used cod and prawns (sometimes I just use cod or whatever white fish looks good, and it's still great, it's a very forgiving dish).

                                                                                                                                                                                                                                                                                                                                                                    1. re: helen_m
                                                                                                                                                                                                                                                                                                                                                                      linguafood Nov 10, 2013 03:32 PM

                                                                                                                                                                                                                                                                                                                                                                      Nice. Yeah, I figured it was probably cod or something like that. Great for seafood stews & soups.

                                                                                                                                                                                                                                                                                                                                                                  2. re: helen_m
                                                                                                                                                                                                                                                                                                                                                                    gingershelley Nov 10, 2013 11:35 AM

                                                                                                                                                                                                                                                                                                                                                                    Oh, Helen_m - I love the Moro cookbooks. Almost more than Jerusalem. Great flavors. I esp. love the cookbook Moro East, with all the pics taken on their old 'allotment' garden.

                                                                                                                                                                                                                                                                                                                                                                    Your dinner sounds great for a rainy night!

                                                                                                                                                                                                                                                                                                                                                                    1. re: gingershelley
                                                                                                                                                                                                                                                                                                                                                                      helen_m Nov 10, 2013 02:55 PM

                                                                                                                                                                                                                                                                                                                                                                      Me too! I had my wedding reception at Moro just before we left the UK for the States so it has a special place in my heart, and on my bookshelves!

                                                                                                                                                                                                                                                                                                                                                                      1. re: helen_m
                                                                                                                                                                                                                                                                                                                                                                        h
                                                                                                                                                                                                                                                                                                                                                                        Harters Nov 11, 2013 01:43 AM

                                                                                                                                                                                                                                                                                                                                                                        Another big fan of the Moro books. So far, the restaurant hasnt hit the top of our "to try" list on trips to the capital.

                                                                                                                                                                                                                                                                                                                                                                        1. re: helen_m
                                                                                                                                                                                                                                                                                                                                                                          gingershelley Nov 11, 2013 09:33 AM

                                                                                                                                                                                                                                                                                                                                                                          Oh, how special Helen_m to have had your reception there! What kind of goodies did you have at your event?

                                                                                                                                                                                                                                                                                                                                                                          1. re: gingershelley
                                                                                                                                                                                                                                                                                                                                                                            helen_m Nov 11, 2013 12:37 PM

                                                                                                                                                                                                                                                                                                                                                                            It was a really casual thing so we ordered the pomegranate cocktails and mezze for everyone then the guests chose whatever they wanted from the menu for a main. Instead of a wedding cake we had one of their apricot and chocolate tarts. It was partly chosen for the food and partly for the location because after we walked up the road to Eurostar to catch the train to Paris for a mini honeymoon. Photo of the table and cocktails!

                                                                                                                                                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                                                                                                                                                            1. re: helen_m
                                                                                                                                                                                                                                                                                                                                                                              gingershelley Nov 13, 2013 10:51 AM

                                                                                                                                                                                                                                                                                                                                                                              Very nice! I hope to eat there next time I am in London - perhaps from off the Eurostar as well.

                                                                                                                                                                                                                                                                                                                                                                              Great taste you have:)

                                                                                                                                                                                                                                                                                                                                                                      2. re: helen_m
                                                                                                                                                                                                                                                                                                                                                                        scubadoo97 Nov 16, 2013 03:25 PM

                                                                                                                                                                                                                                                                                                                                                                        Fish stew. One of my favs. Yours sounds delicious

                                                                                                                                                                                                                                                                                                                                                                      3. Njchicaa Nov 10, 2013 04:53 AM

                                                                                                                                                                                                                                                                                                                                                                        Smoking a brisket and turkey moinkballs..... and also making a vegetable lasagna to use up the eggplant, zucchini, tomatoes, and broccoli rabe in the fridge. Strange combination I know.

                                                                                                                                                                                                                                                                                                                                                                        4 Replies
                                                                                                                                                                                                                                                                                                                                                                        1. re: Njchicaa
                                                                                                                                                                                                                                                                                                                                                                          LindaWhit Nov 10, 2013 07:55 AM

                                                                                                                                                                                                                                                                                                                                                                          Turkey moinkballs? LOL I think I shall call meatballs "moinkballs" from now on. :D

                                                                                                                                                                                                                                                                                                                                                                          1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                                                                            Njchicaa Nov 11, 2013 08:37 AM

                                                                                                                                                                                                                                                                                                                                                                            Moinkballs are meatballs wrapped in bacon. So good

                                                                                                                                                                                                                                                                                                                                                                            1. re: Njchicaa
                                                                                                                                                                                                                                                                                                                                                                              mariacarmen Nov 11, 2013 12:24 PM

                                                                                                                                                                                                                                                                                                                                                                              that is GENIUS!

                                                                                                                                                                                                                                                                                                                                                                              1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                                                                                Njchicaa Nov 11, 2013 02:06 PM

                                                                                                                                                                                                                                                                                                                                                                                I can't take credit for the name. I saw it somewhere... maybe even here on Chowhound. My husband and brother-in-law loved smoked anything but smoked anything wrapped in bacon is even better in their book.

                                                                                                                                                                                                                                                                                                                                                                        2. k
                                                                                                                                                                                                                                                                                                                                                                          kitchengardengal Nov 9, 2013 08:33 PM

                                                                                                                                                                                                                                                                                                                                                                          I cooked up some dried red peas and made red beans and rice. I sauteed the onion, celery and garlic in the fond left over from the bacon I'd fried for tomorrow's quiche. Basically, I used the Joy recipe, but added some red pepper flakes and served it with some Cajun hot sauce to sprinkle on.
                                                                                                                                                                                                                                                                                                                                                                          Had it over jasmine rice with baked chicken.

                                                                                                                                                                                                                                                                                                                                                                          1. Cherylptw Nov 9, 2013 08:30 PM

                                                                                                                                                                                                                                                                                                                                                                            Saturday is normally my no cook night but I was browsing pizza dough online last night and decided to make it tonight...this was Bobby Flay's dough recipe. Spinach with jalapeno/beef sausage & garlic. The flavor was good but not happy with the dough.

                                                                                                                                                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                                                                                                                                                            1. biondanonima Nov 9, 2013 06:50 PM

                                                                                                                                                                                                                                                                                                                                                                              Italian night tonight - made the Marcella Hazan onion-butter-tomato sauce with cavatappi, a salad with a sharp vinaigrette and some nice Italian sausages, braised in red wine then browned in olive oil.

                                                                                                                                                                                                                                                                                                                                                                              I also took a loaf of Costco's roasted garlic bread and turned it into cheesy, "blooming" garlic bread - I cut it into inch wide slices (attached at the bottom) and then into inch wide slices lengthwise, so it opened up like a Bloomin' Onion. I brushed it on all the cut surfaces with garlic butter and then stuffed the cracks with a mixture of fontina, mozzarella and Parmigiano. It was ridiculous - I ate a truly embarrassing amount. A Lodi Zin and a Barossa Shiraz to wash it all down. Very satisfying Saturday night meal!

                                                                                                                                                                                                                                                                                                                                                                              5 Replies
                                                                                                                                                                                                                                                                                                                                                                              1. re: biondanonima
                                                                                                                                                                                                                                                                                                                                                                                roxlet Nov 10, 2013 04:43 AM

                                                                                                                                                                                                                                                                                                                                                                                I would be happy with that bread.

                                                                                                                                                                                                                                                                                                                                                                                1. re: biondanonima
                                                                                                                                                                                                                                                                                                                                                                                  fldhkybnva Nov 10, 2013 08:01 AM

                                                                                                                                                                                                                                                                                                                                                                                  Wow the garlic bread sounds amazing!!

                                                                                                                                                                                                                                                                                                                                                                                  1. re: biondanonima
                                                                                                                                                                                                                                                                                                                                                                                    biondanonima Nov 10, 2013 12:07 PM

                                                                                                                                                                                                                                                                                                                                                                                    Forgot to post the pic!

                                                                                                                                                                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                                                                                                                                                                    1. re: biondanonima
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                                                                                                                                                                                                                                                                                                                                                                                      suzigirl Nov 10, 2013 12:58 PM

                                                                                                                                                                                                                                                                                                                                                                                      Seriously, stop it. You have me aching for that bread in the worst way. :-)

                                                                                                                                                                                                                                                                                                                                                                                      1. re: suzigirl
                                                                                                                                                                                                                                                                                                                                                                                        gingershelley Nov 11, 2013 09:31 AM

                                                                                                                                                                                                                                                                                                                                                                                        I am making Bin5 loaf today. And it is going to take ALL my willpower not to turn the whole thing into a loaf of garlic bread. Damn it!

                                                                                                                                                                                                                                                                                                                                                                                  2. steve h. Nov 9, 2013 06:42 PM

                                                                                                                                                                                                                                                                                                                                                                                    Supper was Steak Diane, an oldie but a goodie recipe courtesy of the New York Times.

                                                                                                                                                                                                                                                                                                                                                                                    Sides included egg noodles and a mushroom/pea combo. The sauce was traditional. Deb did all the heavy lifting. We washed it down with a California red.

                                                                                                                                                                                                                                                                                                                                                                                    Edited to add: Jackie Brown is on the plasma.

                                                                                                                                                                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                                                                                                                                                                    1 Reply
                                                                                                                                                                                                                                                                                                                                                                                    1. re: steve h.
                                                                                                                                                                                                                                                                                                                                                                                      boyzoma Nov 10, 2013 06:58 AM

                                                                                                                                                                                                                                                                                                                                                                                      Love Steak Diane. Made that for DH last Valentines Day. Now you are making my mouth water. BTW - since I always make menus ahead of schedule, your chicken fricassee is coming up soon. Can't wait.

                                                                                                                                                                                                                                                                                                                                                                                    2. LindaWhit Nov 9, 2013 05:00 PM

                                                                                                                                                                                                                                                                                                                                                                                      Tried a new recipe tonight.

                                                                                                                                                                                                                                                                                                                                                                                      http://www.goodhousekeeping.com/recip...

                                                                                                                                                                                                                                                                                                                                                                                      Now granted, I didn't have quinoa, so I used Israeli couscous as the regular cooking time was the same.

                                                                                                                                                                                                                                                                                                                                                                                      Instead of the water in with the pears, I used white wine (and more than 1/4 cup), and added more seasoning of salt, pepper.

                                                                                                                                                                                                                                                                                                                                                                                      I used a couple of boneless pork chops that I flattened with the heel of my hand, and once the pears were 3/4 done, I added them back to the pan, splooshed in a bit more wine, and covered so the pork would finish cooking.

                                                                                                                                                                                                                                                                                                                                                                                      The wine definitely added some good flavor as it reduced; water would have made it even more boring. Overall, it was meh, even with my changes. Oh well, that's the only way you'll know, right?

                                                                                                                                                                                                                                                                                                                                                                                      There was wine for the cook.

                                                                                                                                                                                                                                                                                                                                                                                      2 Replies
                                                                                                                                                                                                                                                                                                                                                                                      1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                                                                                        MidwesternerTT Nov 10, 2013 02:17 PM

                                                                                                                                                                                                                                                                                                                                                                                        Even with the coriander, cider vinegar green onions, and butternut squash it was dull? It reads like a really tasty recipe.

                                                                                                                                                                                                                                                                                                                                                                                        1. re: MidwesternerTT
                                                                                                                                                                                                                                                                                                                                                                                          LindaWhit Nov 10, 2013 03:14 PM

                                                                                                                                                                                                                                                                                                                                                                                          Yeah, surprisingly. My ground coriander is very old, as I don't use it all that often, so perhaps that's part of the issue. I'll be bringing it in to work for lunches mixed with some chopped cooked chicken - I'll add some Aleppo pepper (my standby jazzer-upper) to give it some oomph.

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                                                                                                                                                                                                                                                                                                                                                                                        suzigirl Nov 9, 2013 03:57 PM

                                                                                                                                                                                                                                                                                                                                                                                        I posted at the same time you were opening this thread so I will post here to join this thread. James mom cancelled on dinner so no British pub treats tonight.
                                                                                                                                                                                                                                                                                                                                                                                        I got out hamburger to make "something" and James wants Cuban burgers. Grilled burger, mustard, ham, pickles, cheddar cuz its what we have and it is pressed in the panino press. A side of red peppers, onion, chunked tomatoes, badia and garlic powder I a foil packet grilled for five or so minutes and cheese will be added and back on the grill for a few minutes

                                                                                                                                                                                                                                                                                                                                                                                        13 Replies
                                                                                                                                                                                                                                                                                                                                                                                        1. re: suzigirl
                                                                                                                                                                                                                                                                                                                                                                                          steve h. Nov 9, 2013 04:15 PM

                                                                                                                                                                                                                                                                                                                                                                                          That's a serious burger.

                                                                                                                                                                                                                                                                                                                                                                                          1. re: steve h.
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                                                                                                                                                                                                                                                                                                                                                                                            suzigirl Nov 9, 2013 04:23 PM

                                                                                                                                                                                                                                                                                                                                                                                            It came about a few years ago when i couldn't decide between the two so i put them together. It should have Swiss which I thought I had but the two legged "mouse in the house" got at it before I knew it. He has been on vacation and I have no idea what he has depleted. That's okay. Cheddar works in a pinch. At least it isn't velveeta. :-) Not that velveeta doesn't have its place.

                                                                                                                                                                                                                                                                                                                                                                                            1. re: steve h.
                                                                                                                                                                                                                                                                                                                                                                                              helen_m Nov 9, 2013 04:38 PM

                                                                                                                                                                                                                                                                                                                                                                                              British pub treats sound intriguing!

                                                                                                                                                                                                                                                                                                                                                                                              1. re: helen_m
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                                                                                                                                                                                                                                                                                                                                                                                                suzigirl Nov 9, 2013 04:51 PM

                                                                                                                                                                                                                                                                                                                                                                                                It is a pub that has won several times where I live. Lots of great treats like
                                                                                                                                                                                                                                                                                                                                                                                                Fish and chips with mushy peas
                                                                                                                                                                                                                                                                                                                                                                                                Sarnies and buttys
                                                                                                                                                                                                                                                                                                                                                                                                Toad in the hole
                                                                                                                                                                                                                                                                                                                                                                                                Bangers and mash
                                                                                                                                                                                                                                                                                                                                                                                                Pasty(4 kinds)
                                                                                                                                                                                                                                                                                                                                                                                                Beef and guiness pie
                                                                                                                                                                                                                                                                                                                                                                                                Sheppard and cottage pie
                                                                                                                                                                                                                                                                                                                                                                                                And by far the best Sunday roast with 8 oz prime rib or roast turkey, broccoli, peas,honey roasted parsnips and carrots,, roasted potatoes, Paxo stuffing,yorkshire pudding and Bisto gravy. All for the shocking price of 16 dollars.
                                                                                                                                                                                                                                                                                                                                                                                                Lots and lots more.

                                                                                                                                                                                                                                                                                                                                                                                                1. re: suzigirl
                                                                                                                                                                                                                                                                                                                                                                                                  helen_m Nov 10, 2013 06:17 AM

                                                                                                                                                                                                                                                                                                                                                                                                  It sounds better than in actual British pubs!

                                                                                                                                                                                                                                                                                                                                                                                              2. re: steve h.
                                                                                                                                                                                                                                                                                                                                                                                                roxlet Nov 9, 2013 04:58 PM

                                                                                                                                                                                                                                                                                                                                                                                                It certainly is!

                                                                                                                                                                                                                                                                                                                                                                                                1. re: roxlet
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                                                                                                                                                                                                                                                                                                                                                                                                  suzigirl Nov 9, 2013 05:03 PM

                                                                                                                                                                                                                                                                                                                                                                                                  Thanks. That's high praise from both of you. :-)

                                                                                                                                                                                                                                                                                                                                                                                                  1. re: suzigirl
                                                                                                                                                                                                                                                                                                                                                                                                    grayelf Nov 14, 2013 05:08 PM

                                                                                                                                                                                                                                                                                                                                                                                                    If you reschedule, order a SnakeyB or Snakebite and see what you get.

                                                                                                                                                                                                                                                                                                                                                                                                    1. re: grayelf
                                                                                                                                                                                                                                                                                                                                                                                                      s
                                                                                                                                                                                                                                                                                                                                                                                                      suzigirl Nov 15, 2013 01:32 PM

                                                                                                                                                                                                                                                                                                                                                                                                      She rescheduled and it was for Bonefish Grill. Oh the horror. So what is a Snakeyb? I must know since I don't see going to the pub soon.

                                                                                                                                                                                                                                                                                                                                                                                                      1. re: suzigirl
                                                                                                                                                                                                                                                                                                                                                                                                        grayelf Nov 16, 2013 09:32 PM

                                                                                                                                                                                                                                                                                                                                                                                                        http://www.theguardian.com/notesandqu...

                                                                                                                                                                                                                                                                                                                                                                                                        1. re: grayelf
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                                                                                                                                                                                                                                                                                                                                                                                                          suzigirl Nov 17, 2013 01:47 PM

                                                                                                                                                                                                                                                                                                                                                                                                          I think irt sounds good until you get to the vomiting part. But i know better than to get that drunk anymore.

                                                                                                                                                                                                                                                                                                                                                                                                          1. re: suzigirl
                                                                                                                                                                                                                                                                                                                                                                                                            grayelf Nov 19, 2013 05:52 PM

                                                                                                                                                                                                                                                                                                                                                                                                            They are good. Obvi not with vomiting :-). My English cuz proudly introduced them when she visited us years ago and we took her to an "English" pub here for fun.

                                                                                                                                                                                                                                                                                                                                                                                                            1. re: grayelf
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                                                                                                                                                                                                                                                                                                                                                                                                              suzigirl Nov 19, 2013 06:10 PM

                                                                                                                                                                                                                                                                                                                                                                                                              Sounds like I need to right the wrong that was Bonefish Grill instead of a proper pub, with a snakeyb at the pub with my man.

                                                                                                                                                                                                                                                                                                                                                                                            2. m
                                                                                                                                                                                                                                                                                                                                                                                              magiesmom Nov 9, 2013 03:52 PM

                                                                                                                                                                                                                                                                                                                                                                                              Tonight a tagine of local lamb with shallots and dates, over brown basmati.
                                                                                                                                                                                                                                                                                                                                                                                              It smells wonderful cooking.

                                                                                                                                                                                                                                                                                                                                                                                              1. o
                                                                                                                                                                                                                                                                                                                                                                                                Owtahear Nov 9, 2013 03:49 PM

                                                                                                                                                                                                                                                                                                                                                                                                This is called the "Weekend the Family is Lucky to Have Me"

                                                                                                                                                                                                                                                                                                                                                                                                Right now...in the oven.......Roast Local Free Range Chicken with root veggies, Potatoes, Parsnips, Carrots, Shallots and Brussel Sprouts.... It smells fantastic. With a side of Frisee Salad and green beans..

                                                                                                                                                                                                                                                                                                                                                                                                Tomorrow. Beef Bourginone. From scratch....lots of shrooms and carrots and onions with the beef. Can't wait, will cool down tomorrow.

                                                                                                                                                                                                                                                                                                                                                                                                Just opened a 2006 Tudor Anderson Valley Pinot Noir.

                                                                                                                                                                                                                                                                                                                                                                                                Love this time of year.

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                                                                                                                                                                                                                                                                                                                                                                                                1. re: Owtahear
                                                                                                                                                                                                                                                                                                                                                                                                  fldhkybnva Nov 9, 2013 05:30 PM

                                                                                                                                                                                                                                                                                                                                                                                                  Oh wow, Sunday night Bourginone is a fall season dream for me.

                                                                                                                                                                                                                                                                                                                                                                                                2. chefathome Nov 9, 2013 03:39 PM

                                                                                                                                                                                                                                                                                                                                                                                                  We celebrated our Canadian Thanksgiving whilst in Croatia last month with a huge steaming copper pot of wild mushroom risotto and superb braised wild boar and grilled polenta. Neither my husband nor I are turkey fans so always opt for something different.

                                                                                                                                                                                                                                                                                                                                                                                                  And winter approached here a week ago with 25 cm of snow and it is snowing again as I type. :( As I posted on the other WFD thread, we are having chicken and dumplings, baked Appalachian beans and roast pears and plums. Nothing fancy pants tonight, just simple warming comfort food. :)

                                                                                                                                                                                                                                                                                                                                                                                                  19 Replies
                                                                                                                                                                                                                                                                                                                                                                                                  1. re: chefathome
                                                                                                                                                                                                                                                                                                                                                                                                    steve h. Nov 9, 2013 03:47 PM

                                                                                                                                                                                                                                                                                                                                                                                                    Croatia is very high on my goto list. Your Canadian Thanksgiving (risotto, braised boar, polenta) is right in my wheelhouse. Well done. Your so-called modest supper, too.

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                                                                                                                                                                                                                                                                                                                                                                                                      chefathome Nov 9, 2013 03:52 PM

                                                                                                                                                                                                                                                                                                                                                                                                      Croatia is the most spectacular country there is in my opinion. It is absolutely stunning and the food in Istria is becoming more and more renowned. I love that you can go to a local konoba and discover that the chef/owner grows his/her own herbs, makes the own olive oils and wines, forages for wild mushrooms out their back door, uses their own chickens' eggs, raises their own livestock...and cooks with love and passion for their guests. Just go! :)

                                                                                                                                                                                                                                                                                                                                                                                                      1. re: chefathome
                                                                                                                                                                                                                                                                                                                                                                                                        steve h. Nov 9, 2013 04:01 PM

                                                                                                                                                                                                                                                                                                                                                                                                        I have a buddy who was raised in NYC, went to school in Michigan, maintains apartments in both London and Hong Kong. He has a few miles under his keel. He loves Croatia.

                                                                                                                                                                                                                                                                                                                                                                                                        That's good enough for me.

                                                                                                                                                                                                                                                                                                                                                                                                        1. re: steve h.
                                                                                                                                                                                                                                                                                                                                                                                                          chefathome Nov 9, 2013 04:02 PM

                                                                                                                                                                                                                                                                                                                                                                                                          There you go. You are as good as there!

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                                                                                                                                                                                                                                                                                                                                                                                                          mariacarmen Nov 11, 2013 12:16 PM

                                                                                                                                                                                                                                                                                                                                                                                                          Have to agree with chefathome.
                                                                                                                                                                                                                                                                                                                                                                                                          we were there in 2005, for 2 months, on the Dalmatian Coast.
                                                                                                                                                                                                                                                                                                                                                                                                          Fabulously beautiful area.

                                                                                                                                                                                                                                                                                                                                                                                                          1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                                                                                                            chefathome Nov 11, 2013 12:25 PM

                                                                                                                                                                                                                                                                                                                                                                                                            Glad you enjoyed it - it really is stunning, isn't it? Did you have good food? The best area for food in the country is in Istria and it really is diverse and incredible.

                                                                                                                                                                                                                                                                                                                                                                                                            1. re: chefathome
                                                                                                                                                                                                                                                                                                                                                                                                              mariacarmen Nov 11, 2013 01:12 PM

                                                                                                                                                                                                                                                                                                                                                                                                              we stayed part of our time living above a family from whom we rented an apartment, and got to have a few wonderful home-cooked meals. that's where I learned about blitva!

                                                                                                                                                                                                                                                                                                                                                                                                              we also got to attend and participate in the olive harvest with the family, which was an amazingly fun and fulfilling week.

                                                                                                                                                                                                                                                                                                                                                                                                              Yes, of all the places we travelled that year, we felt that, nature-wise, Croatia was the most gorgeous.

                                                                                                                                                                                                                                                                                                                                                                                                              1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                                                                                                                chefathome Nov 11, 2013 03:37 PM

                                                                                                                                                                                                                                                                                                                                                                                                                What a great story! I imagine you had blitva more than once. :)

                                                                                                                                                                                                                                                                                                                                                                                                                Hopefully you will get to return someday.

                                                                                                                                                                                                                                                                                                                                                                                                                1. re: chefathome
                                                                                                                                                                                                                                                                                                                                                                                                                  mariacarmen Nov 11, 2013 04:18 PM

                                                                                                                                                                                                                                                                                                                                                                                                                  yes, I hope so. we are still in contact with our Croatian friends!

                                                                                                                                                                                                                                                                                                                                                                                                      2. re: chefathome
                                                                                                                                                                                                                                                                                                                                                                                                        o
                                                                                                                                                                                                                                                                                                                                                                                                        Owtahear Nov 9, 2013 03:50 PM

                                                                                                                                                                                                                                                                                                                                                                                                        Sounds fantastic. How were the Croatian wines?? And your menu sounds right in my wheelhouse also.

                                                                                                                                                                                                                                                                                                                                                                                                        I am thinking to changing my Chow name to "Owt Beef" in honor of the Joe Beef dudes. LOL

                                                                                                                                                                                                                                                                                                                                                                                                        1. re: Owtahear
                                                                                                                                                                                                                                                                                                                                                                                                          chefathome Nov 9, 2013 03:54 PM

                                                                                                                                                                                                                                                                                                                                                                                                          The wines are excellent. Several of our Croatian friends are vintners so we have grown very knowledgable about the varieties. We are, in fact, moving there in May so we will have plenty of time to discover even more about them!

                                                                                                                                                                                                                                                                                                                                                                                                          1. re: chefathome
                                                                                                                                                                                                                                                                                                                                                                                                            gingershelley Nov 10, 2013 11:22 AM

                                                                                                                                                                                                                                                                                                                                                                                                            Chefathome, once you move to Croatia - can Chowhounds come visit you as part of our Croatia itineraries?

                                                                                                                                                                                                                                                                                                                                                                                                            I am hoping for a visit to Puglia,It, and Croatia in the fall of '14....

                                                                                                                                                                                                                                                                                                                                                                                                            1. re: gingershelley
                                                                                                                                                                                                                                                                                                                                                                                                              chefathome Nov 10, 2013 11:35 AM

                                                                                                                                                                                                                                                                                                                                                                                                              Yes, yes, yes! Actually, as we are both in our early 40s and retiring young, we are considering doing personalized small group tours (as in two to for people). And we know where the best places to eat are (at least in Istria), the best vineyards, prosciutto, olive oils, wines...

                                                                                                                                                                                                                                                                                                                                                                                                              Puglia would be amazing! We have not been there yet but plan to. From Croatia traveling to other European countries will be soooooo much easier than from Canada. :)

                                                                                                                                                                                                                                                                                                                                                                                                              1. re: chefathome
                                                                                                                                                                                                                                                                                                                                                                                                                gingershelley Nov 11, 2013 09:29 AM

                                                                                                                                                                                                                                                                                                                                                                                                                My friend Sly has a cooking school in Lecce - he has been bugging me to get over to visit him, and I have been wanting to go to Croatia for a while on reports from friends - so 2014 is the year.

                                                                                                                                                                                                                                                                                                                                                                                                                Here is a link to his school; http://awaitingtable.com. He has been putting up some fun video's on his youtube channel - check it out:

                                                                                                                                                                                                                                                                                                                                                                                                                )

                                                                                                                                                                                                                                                                                                                                                                                                                I am sure he would be delighted to trade visits with you guys, or he could come over to Croatia (plan on taking the ferry from Brindisi) with me. Will keep an eye out for you around here, Chefathome - and hope to visit you over there' next year!

                                                                                                                                                                                                                                                                                                                                                                                                                1. re: gingershelley
                                                                                                                                                                                                                                                                                                                                                                                                                  chefathome Nov 11, 2013 10:04 AM

                                                                                                                                                                                                                                                                                                                                                                                                                  How exciting it would be to meet you both! What a great-looking cooking school. I teach cooking classes here in Alberta but just at community colleges and in homes on a small scale. Will check out the videos, too.

                                                                                                                                                                                                                                                                                                                                                                                                                  Truly, if you come to Croatia we must meet. Don't forget! :-D

                                                                                                                                                                                                                                                                                                                                                                                                                  1. re: gingershelley
                                                                                                                                                                                                                                                                                                                                                                                                                    roxlet Nov 11, 2013 10:34 AM

                                                                                                                                                                                                                                                                                                                                                                                                                    I want to go to that school! And I wouldn't say no to Croatia either! You're both lucky!

                                                                                                                                                                                                                                                                                                                                                                                                                    1. re: roxlet